Traybake roasted mushrooms and spinach

If you love to cook but don’t always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein – salmon, steak, chicken or even eggs, wrapped into an omelette – it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it’s also great over rice or noodles.

By: Millie Peartree

Serves: 4

Total time: 25 minutes

Ingredients:

450g cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced

3 small shallots, peeled and sliced

4 garlic cloves, peeled and chopped

2 tbsp olive oil, plus more as needed

Salt and black pepper

2 (140g) containers baby spinach

Method:

1. Heat oven to 220C. On a rimmed baking tray, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.

2. Add spinach to the baking tray, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

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