Mushroom and Spinach Sauté
This Vegan Mushroom and Spinach Sauté is my go to recipe on days where I don’t feel like cooking or days where I don’t have enough time to cook a bigger meal. This dish is perfect for a quick healthy lunch and is filled with vitamins and minerals like vitamin E and magnesium that support your immune system.
You can have the Mushroom and Spinach Sauté on its own or as a side dish to a protein - I also quite enjoy adding chickpeas to the sauté in the end.
Prep Time: 10 Minutes
Cooking Time: 25 Minutes
Serving: 4
Cost: $$
Serves: 4
Ingredients:
Mushrooms - 180 gr (brown mushrooms, cremini mushrooms or mixed mushrooms)
Baby Spinach - 80 gr
Garlic - 2 cloves
Olive Oil
Salt & Pepper
Optional: Balsamic Vinegar
Thyme / Basil - Add some thyme or basil to make it more flavourful
Preparation:
Start by washing the mushrooms properly and slicing them.
In a pan heat some oil and once hot add the sliced mushrooms, season with salt and pepper let them cook at medium heat for around 10/15 minutes until the water has evaporated.
Now add the crushed garlic and the washed spinach leaves along with the basil or thyme. Keep turning the spinach so that it doesn’t stick to the pan and cook until all the spinach has wilted.
Serve warm and add a drop of balsamic vinegar if you wish.