| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups mushrooms
- 3 cups fresh spinach
- 4 cloves garlic minced
- 2 tbsp vegetable stock
- salt and pepepr to taste
Ingredients
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Instructions
- Heat the butter and oil in a large pan or skillet over medium-high heat. Add the sliced mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.
- Once mushrooms are well browned, and garlic and continue cooking on medium-low until garlic is fragrant. Add spinach. Cook until spinach is wilted, about 2-3 minutes.
- Pour in the 2 tablespoons of vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
- Season generously with salt and pepper, and serve the garlic mushrooms immediately. Enjoy!