These Creamy Tuscan Mushrooms with Spinach make a delicious vegetarian main course for serving with pasta, rice or gnocchi.
Or serve them up as a side dish for steak or chicken.
They are so easy to make and are packed with garlic, sundried tomatoes and spinach. A delicious vegetarian dinner recipe!
3tablespoonoilfrom the sundried tomato jar or olive oil
5garlic cloves - finely chopped
1tablespoonAP flour
½cupvegetable broth
1cupheavy cream
1teaspoonlemon zest
1teaspoonItalian seasoning
½teaspoonsalt
½teaspoonblack pepper
½cupsundried tomatoes strips
2cupsfresh spinach
Instructions
Chop the mushrooms in half or leave them whole if they are small.
Place a large skillet over medium-high heat.
Add the mushrooms and a pinch of salt. Cook without any oil or fat for 4-5 minutes until the mushrooms have released their water and are looking cooked and slightly nutty in color.
Add in the 2 tablespoons of the oil and the garlic then sauté gently for 1 minute.
Push the mushrooms to one side of the pan and pour the remaining tablespoon of oil and the flour into the skillet. Stir gently together.
Pour in the vegetable stock, stirring constantly to mix with the oil and flour mixture.
Stir in the cream and give everything a good mix.
Add the lemon zest, Italian seasoning, salt, pepper and slices of sundried tomatoes.
Reduce heat to medium-low and bring to a gentle simmer. Simmer for 5-7 minutes until the sauce has thickened.
Remove the pan from the heat and add in the spinach leaves so they can wilt in the sauce.
Serve garnished with fresh basil (and parmesan if wanted)