hello, I'm here! *waves*
Just a little overwhelmed by life at the moment.
Although I am very pleased to report that with only 2 days left at work things are finally starting to calm down and work their way into place.
So much so that Mr BBB and I even managed to get out for a much needed walk this evening.
(37 weeks tomorrow yay!)
It was rather slow, but ever so glorious. And most certainly missed after the busy week we just put behind us.
A little while ago I was approached to create a recipe for the Australian Mushroom Growers' Association as part of their Summer Mushroom Campaign.
Being both a mushroom fan, and keen to get a veggie-fied meal on the menu this evening, I figured there was no better time than the present.
On the menu...
Warm mushroom and spinach salad.
With only 2 main ingredients, mushrooms and spinach, and the help of a variety of spices, the dish came together in no time at all.
And the spinach…
Simmered until soft.
And we had ourselves a rather tasty mushroom side dish indeed.
The mushrooms soaked up the various spices really well, providing a spicy hit with every mouthful.
And although we served these as a side dish to accompany some roast lamb…
I would have probably been quite happy to eat the whole plate by itself too!
Delicious! (oh and head over to the Summer Mushroom Campaign website for even more 'shrooms recipes!)
Warm mushroom and spinach salad (serves 2 generously)
- 500g cup mushrooms, quartered
- 1/2 tsp mince garlic
- 1/2 tsp minced ginger
- 1 tsp dried oregano
- 1tsp curry powder
- 1 tsp paprika
- 100g baby spinach
- Heat a little olive oil in a medium frypan, and add mushrooms.
- Add the spices, stirring to coat well, and cook over a medium heat until the mushrooms have softened and reduced in size (they will release some moisture at this point).
- Add the spinach, and continue to cook until the spinach has wilted and any moisture has evaporated.
- Serve warm.
What about you? Are you a fan of mushrooms?