Sautéed Sp inach and Mushrooms
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.