Garlic Mushrooms and Spinach with Melting Gruyère

Name: Garlic Mushrooms and Spinach with Melting Gruyère
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 450 g (1 lb) button, cup or chestnut mushrooms; A squeeze of lemon juice (optional); 350 g (12 oz) spinach, picked and washed; 100 g (4 oz) Gruyere, grated; 50 g (2 oz) butter; 3 tablespoons olive oil; Salt and pepper; 1 shallot, finely chopped (optional); 3 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Side dish
England
Vegetarian
Gluten-free

Method

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