Wednesday, February 07, 2007

Tasty Spinach and Mushrooms

Last night I had my little brother over for spaghetti - not with cream sauce again; we had a meaty tomato sauce. But I overestimated the number of mushrooms I would need so I had three left over.

I came up with this tasty vegetable side. If you didn't have a shallot (I had some left over when I cooked a fancy meal for one of my friends and now they are my new favourite ingredient) you could use some chopped onion and garlic. I was tempted to add some garlic too, but I was too lazy and too hungry to chop it up.

The spinach I used was only mostly defrosted. I find I have to take it out 24 hours before to have it fully defrost in the fridge and I wasn't that organized today. But it would probably be better if you could manage to fully defrost the spinach.

This made 2 servings, but obviously could be easily doubled.

Tasty Spinach and Mushroom
1/2 package of frozen chopped spinach, mostly defrosted
3 large button mushrooms, sliced
1 shallot, chopped
1 tbsp butter
2 tbsp toasted pine nuts

1. Heat butter and add shallot when the butter is hot. When the shallot begins to soften add the mushrooms. Once the mushrooms start looking cook, but before the moisture totally evaporated add the spinach. If you spinach it a still a bit frozen, push the mushrooms to one side of the pan and cook the spinach in the other side until it breaks up.
2. Once the spinach starts to steam add a large pinch of salt and some pepper to taste. Finish by tossing with the pine nuts.

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