Curtis Stone’s Sautéed Mushrooms & Baby Spinach
Adapted from Relaxed Cooking with Curtis Stone
Prep time: 5 minutes
Sauté time: 10 minutes
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1lb/450g fresh wild mushrooms (I settled for a mix of cremini & shitake), quartered or chunked
2 cups fresh baby spinach
1 tbsp fresh Italian/flat leaf parsley, chopped
Sea or Kosher salt & freshly ground pepper to taste
1. Heat the oil in a large sauté pan over medium heat. Add the onions and garlic and sauté for 2 minutes or until the onions soften but don’t turn brown.
2. Add the mushrooms and sauté for about 8 minutes or until they are tender.
3. Remove the pan from the heat and add the spinach and parsley. Toss until the spinach wilts and turns bright green. Season with salt and pepper and serve.