NZ Woman's Weekly

Field mushrooms with spinach cream and pine nuts

Field mushrooms with spinach cream and pine nuts
  • Servings

  • Courses


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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