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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-29-2014 issue

Subscribe to the magazine

Rebecca Gibney on being fab and 50!

In this week's issue of New Zealand Woman's Weekly, Rebecca Gibney talks turning 50.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe