Wild Mushroom and Spinach Mariniere

This is quick and easy and yet one of the most incredible mushroom dishes for you to enjoy. The earthy flavours from the mushrooms combined with the Mariniere sauce are a match made in heaven. I designed this recipe for a non-vegan friend who was serving the seafood version at a dinner party and had 2 vegan guests. The feedback was amazing. Try this for yourself and see how wonderful this dish is. You’ll be making this very often indeed.

25 Minutes

Serves 2

? kcal per serving

METHOD

Begin by frying the onion and garlic in the oil and butter over a medium heat for 2-3 minutes until softened. Do not brown the onions.

Next add the bay leaves and thyme and continue to cook for a further 1 minute.

Add the mushrooms, and cook until all the water has been released and reduce until most of the mushroom liquid has evaporated.

Now add the white wine and continue to cook for 2-3 minutes to burn off the alcohol and until the harsh alcohol smell has disappeared. At this point you need to remove the bay leaves.

Now add the spinach, cream and the salt and pepper to taste. When the spinach has wilted, the dish is ready to serve.

RECIPE NOTES

This needs nothing more than to be served with crusty bread for a delicious meal.

RECIPE TIPS

If you can’t get hold of mixed wild mushrooms, then plain field, button or chestnut mushrooms will work just as well.