Mushrooms and spinach make a super-fast combination that’s perfect for two. “It’s easy to double or triple for a crowd,” notes Pauline Howard of Lago Vista, Texas.
- 2 cups sliced fresh mushrooms
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 package (6 ounces) fresh baby spinach
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a nonstick skillet, saute mushrooms in oil for 2 minutes or until tender. Add garlic; cook 1 minute longer.
- Add spinach; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately. Yield: 2 servings.
Originally published as Mushroom and Spinach Saute in Light & Tasty October 2005, p59
Reviews for Mushroom and Spinach Saute
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Reviewed Mar. 29, 2014
"Easy and tasty."
Reviewed Mar. 6, 2014
"Great taste and very easy."
Reviewed Jun. 30, 2012
"Love it and so easy!"
Reviewed Jun. 25, 2012
"I was pleasantly surprised at how much I liked this and how easy it was to make!"
Reviewed Mar. 7, 2011
"Two of my favorites, simple to make, tastes fantastic."