Sautéed Sp in­ach and Mush­rooms

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 20 min­utes

To­tal time: 20 min­utes

Makes: 6 serv­ings

Meaty oys­ter mush­rooms and fresh spinach come to­gether for a su­per-quick stove­top side dish that com­ple­ments any roast din­ner. Leave the gar­lic cloves in if you have gar­lic lovers at the ta­ble, or re­move them just be­fore serv­ing.

2 bags (each 225 g) baby spinach

2 tbsp olive oil

3 cloves gar­lic, smashed

450 g oys­ter mush­rooms, trimmed and torn 1 tsp le­mon juice

¼ tsp each salt and pep­per

In large saucepan of boil­ing wa­ter, blanch spinach, in batches, for 30 sec­onds. Us­ing slot­ted spoon, trans­fer to bowl of ice wa­ter to chill. Drain well; squeeze out ex­cess wa­ter. Coarsely chop; set aside.

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