Ingredients
2 tbsp olive oil
1 red onion
diced
400g mushrooms
thickly sliced
160g packet of baby spinach
to taste Sea salt and freshly ground black pepper
1 cup toasted pinenuts
Allergy Advice
Contains Nuts
Equipment
- 1 large non-stick saucepan
Instructions
- Heat oil in a large non-stick saucepan over high heat.
- Add onion and cook for 2 minutes or until soft.
- Add mushrooms and cook until browned.
- Add spinach and sauté until the spinach is bright green and just wilted.
- Season with salt and pepper.
- Serve sprinkled with pinenuts on its own or as a side dish to barbecued meat.
Notes
Tip
This sautéed mixture is also great with your eggs and bacon long weekend lazy breakfast.
