Creamy spinach with mushrooms and parmesan
4 servings
30 minutes
Creamy spinach with mushrooms and parmesan is a delicate and aromatic dish of European cuisine, perfect as a side or standalone appetizer. Its base is fresh mushrooms that reveal their rich flavor when sautéed, complemented by the sweet notes of leeks and the spiciness of garlic. A white sauce made from broth and rich cream gives the dish a velvety texture, while a splash of lemon juice refreshes its taste. Spinach, rich in vitamins, softens during cooking while retaining its natural juiciness. The finishing touch is parmesan, which adds depth and sophistication. This dish pairs harmoniously with meat main courses, pasta, or simply warm crusty bread. Its simplicity in preparation makes it an excellent choice for a cozy dinner or festive table.
1
In a large skillet, heat butter and olive oil over medium heat. Add thinly sliced mushrooms and sauté for 3-4 minutes until the mushrooms start to soften.
- Butter: 1 tablespoon
- Extra virgin olive oil: 1 tablespoon
- Fresh mushrooms: 200 g
2
Add thinly sliced leek and minced garlic and sauté until soft for 3 minutes.
- Leek: 35 g
- Garlic: 1 clove
3
Add broth, cream, lemon juice, and lightly salt. Cook for 2 minutes.
- Vegetable broth: 0.3 glass
- Extra-thick cream 48% fat: 1 tablespoon
- Lemon juice: 1 teaspoon
- Salt: to taste
4
Add spinach, reduce heat, stir, and cook for another 2 minutes until the spinach wilts.
- Fresh spinach leaves: 140 g
5
Sprinkle with parmesan, mix, and serve immediately.
- Grated Parmesan cheese: 30 g
