Garlic Mushrooms and Spinach with Melting Gruyère

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Garlic mushrooms are a very popular favourite as starters or side dishes. This dish can be either of these. You can leave out the spinach and cheese and just make the garlic mushrooms. But having the spinach to balance the strong garlic flavour, along with the grated melting cheese, is quite special.


  • 450 g (1 lb) button, cup or chestnut mushrooms
  • 350 g (12


Wipe the mushrooms clean and then if using cups or chestnuts, cut into quarters. Heat the olive oil in a large frying-pan until very hot. Add the mushrooms and fry quickly to give an immediate colour. Add the butter and continue to fry for a further minute. Add the garlic and season with salt and pepper. The mushrooms will have been cooking now for 3–4 minutes. Add the chopped shallot, if using