Spinach and Mushrooms
By Paula Deen
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Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 1 teaspoon butter
- 1 teaspoon extra virgin olive oil
- 1 cup sliced baby portobello mushrooms
- 1/2 cup thinly sliced leek
- 1 teaspoon minced garlic
- 1/4 cup vegetable broth
- 1 tablespoon heavy whipping cream
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese
Directions
In a large skillet, melt butter and olive oil together over medium-high heat. Add mushrooms, and cook for 3 to 4 minutes or until they begin to soften. Add leeks and garlic, and cook for 3 minutes or until tender. Add broth, cream, lemon juice and salt; cook for 2 minutes. Add spinach, and cook, stirring frequently, until spinach is wilted, about 2 minutes. Add cheese, stirring until combined. Serve immediately.
