Buttery Spinach & Mushrooms

By jimihndrks-2

Buttery Spinach & Mushrooms

Ingredients

• 1 tpsb Butter
• 1 tpsb Extra-Virgin Olive Oil
• 1 cup sliced Baby Portobello Mushrooms
• 3 slices Bacon or Pancetta
• 1/2 cup thinly sliced Leeks
• 1 Clove Garlic, minced
• 1/4 cup Vegetable Broth
• 1 tpsb Heavy Whipping Cream
• 1 tsp fresh Lemon Juice
• 1/8 tsp Salt
• 2 cups fresh Baby Spinach
• 1/4 cup grated Parmesan

Preparation

Step 1

In a large skillet, brown bacon or Pancetta until browned. Remove bacon frm pan and set aside. In the same pan 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 cooked bacon [chopped], 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.