NZ Woman's Weekly
Field mushrooms with spinach cream and pine nuts

Field mushrooms with spinach cream and pine nuts

  • Servings

    6
  • Courses

    Breakfast

Not your ordinary breakfast fare – but these field mushrooms with a hint of garlic and a dash of creamy goodness are divine, especially with a little parmesan.

Add a few strips of smoky bacon for the meat lovers.

  • 30g butter
  • 1 tbsp olive oil or rosemary oil
  • 1 clove garlic, crushed
  • 2 tbsp pine nuts
  • 250g field mushrooms
  • 250g button mushrooms, sliced
  • 100g baby spinach leaves
  • 1 cup cream
  • Parmesan cheese
  • Red onions, vine tomatoes, grilled to serve
  • Grain toast

1 Heat the butter and oil in a large frying pan and cook the garlic and pine nuts for 1 minute until nuts are toasted. Remove from the pan and set aside.

2 Add the field mushrooms gill side down to the buttery pan and cook over a gentle heat for 4-5 minutes until starting to soften. Turn field mushrooms over, add in sliced mushrooms and cook for 2-3 minutes until coloured. Add cream, spinach and nut mix and simmer all together for a further 2 minutes or until reducedand creamy

3 Serve mushrooms over grainy toast with shaved parmesan and cracked pepper and add a few grilled tomatoes or onions.

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