Buttery Spinach and Mushrooms (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 tablespoon butter |
1 tablespoon extra-virgin olive oil |
1 cup sliced baby portobello mushrooms |
1/2 cup thinly sliced leeks |
1 clove garlic, minced |
1/4 cup vegetable broth |
1 tablespoon heavy whipping cream |
1 teaspoon fresh lemon juice |
1/8 teaspoon salt |
2 cups fresh baby spinach |
1/4 cup grated parmesan |
Directions:
1. In a large skillet, melt the butter and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.
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