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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This lil compilation ended up quite yummy. I wanted something with these ingredients that would accompany my Roast Beef Quesadillas, but still be a lil outside the box.... Read more and this did the trick! Ingredients:
12oz fresh mushrooms, sliced |
1 red onion, sliced or diced |
2 red peppers, diced |
2 cloves garlic, minced |
4t butter |
2t dijon |
about 2t white wine |
kosher or sea salt and fresh ground pepper |
9-12oz fresh spinach, roughly torn |
8oz havarti, swiss, jarlsburg, gruyère or similar white cheese, shredded |
Directions:
1. In medium skillet(I used cast iron), melt butter over medium heat.
2. Add onion and peppers and cook until softened. (I purposely avoided caramelizing, but feel free to cook the onions to that stage, if desired)
3. Add garlic and mushrooms and continue to cook another 4-5 minutes.
4. Add Dijon, wine, salt and pepper, and cook, letting the liquid boil, for about 3-4 more minutes.
5. Remove from heat and set aside.
6. Add spinach to a large serving bowl.
7. Add mushroom mixture and toss well. This should slightly wilt the spinach.
8. Let cool a few minutes, then add shredded cheese and toss, again. You want some melty bits of cheese, but also some not, if possible. :-)
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