Spinach and mushroom saute recipe
Egg free, Gluten free, Lactose free
- 2 tablespoons olive oil
- 1 red onion, diced
- 400g mushrooms, thickly sliced
- 160g packet of baby spinach
- Sea salt and freshly ground black pepper
- ¼ cup toasted pinenuts
Heat oil in a large non-stick saucepan over high heat. Add onion and cook for 2 minutes or until soft, add mushrooms and cook until browned, then add spinach and sauté until the spinach is bright green and just wilted. Season with salt and pepper.
Serve sprinkled with pinenuts on its own or as a side dish to barbecued meat.
- This sautéed mixture is also great with your eggs and bacon long weekend lazy breakfast.