Swiss brown mushrooms have a stronger, more robust flavour than the normal white capped mushrooms. I use them in this recipe for this stronger flavour and to give variety for your tastebuds in the meal plan. If you are unable to find Swiss brown mushrooms then you can substitute with the normal white capped button mushrooms.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 300g Swiss brown mushrooms
- 1 tablespoon fresh flat-leaf parsley leaves, chopped
- Sea salt and freshly cracked black pepper to taste
- 1 tablespoon olive oil, extra
- 250g baby English spinach leaves
Heat butter and oil in a frying pan; add mushrooms and garlic and stir-fry for 6 minutes or until cooked through. Season and stir through parsley.
For the Spinach , heat extra oil in a large frying pan, add the Spinach and stir-fry for 2 minutes or until Spinach has just wilted.
Season Spinach then serve onto plates topped with the mushrooms.
Total cooking time: 5 minutes preparation, 8 minutes cooking