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Sauteed mushrooms with baby spinach and basil
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your meal with Curtis Stone's luxurious sautéed mushrooms paired with tender baby spinach and fragrant basil.
Ingredients:
  • 54.60 gm olive oil
  • 165.00 ml onion, diced
  • 4 cloves garlic, minced
  • 450g Swiss brown mushrooms, halved
  • 450g portobello mushrooms, dark gills scraped clean, caps cut into 1 cm thick slices
  • 120g (about 4 cups) fresh baby spinach
  • 125.00 ml fresh basil leaves, coarsely torn
  • 62.50 ml Parmigiano Reggiano Parmesan cheese, shaved with a vegetable peeler
Instructions:
  • In a large frying pan with high sides, heat the oil over medium heat until shimmering.
  • Saute the onion and garlic until they turn translucent, about 3 minutes.
  • Sauté the mushrooms for 15 minutes, stirring occasionally until tender and most of their liquid is released. (Note: The mushrooms will initially fill the pan but will reduce in size as they cook.)
  • Toss in the spinach and basil until they gently wilt and cook for 2 minutes.
  • Season with a generous pinch of salt and pepper, then take off the heat.
  • Place the flavorful mushroom mixture onto a spacious serving platter.
  • Generously sprinkle the Parmesan cheese on top of the mushrooms just before serving to enjoy them at their best.

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