Curtis Stone's sautéed mushrooms with baby spinach & basil

Coles

Cooking time: Less than 60 minutes

Cuisine: Italian

Serves: 8

Type: Budget; Easy; Family

Tools

Kitchen friendly view

Sautéed mushrooms with baby spinach & basil

Ingredients

3 tbsp Coles olive oil
2/3 cup small diced onion
4 garlic cloves, minced
450g Swiss brown mushrooms, halved
450g portobello mushrooms, dark gills scraped clean, caps cut into 1 cm thick slices
120g (about 4 cups) fresh Coles baby spinach
1/2 cup coarsely torn fresh basil leaves
1/4 cup shaved Coles Parmigiano Reggiano parmesan cheese (from the deli) shaved with a vegetable peeler

Preparation method

Heat the oil in a large frying pan with high sides over medium heat.

Add the onion and garlic and sauté for 3 minutes, or until translucent.

Add the mushrooms, sauté stirring occasionally for 15 minutes or until the mushrooms are tender and have shed most of their liquid. (The mushrooms will fill the entire pan but will shrink considerably as they cook.)

Add the spinach and basil and toss until the spinach and basil slightly wilt and cook for 2 minutes.

Season to taste with salt and pepper and remove from the heat.

Transfer the mushroom mixture to a large serving platter.

Sprinkle the parmesan over the mushrooms and serve immediately

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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