Buttery Spinach and Mushrooms

By GratefulSea

Ingredients

• 1 * 1 tablespoon butter
• 1 * 1 tablespoon extra-virgin olive oil
• 1 * 1 cup sliced baby portobello mushrooms
• 1/2 * 1/2 cup thinly sliced leeks
• 1 * 1 clove garlic, minced
• 1/4 * 1/4 cup vegetable broth
• 1 * 1 tablespoon heavy whipping cream
• 1 * 1 teaspoon fresh lemon juice
• 1/8 * 1/8 teaspoon salt
• 3-4 * 3-4 cups fresh baby spinach
• 1/4 * 1/4 cup grated Parmesan

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 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.