Warm Spinach & Mushroom Recipe
Spinach lightly sautéed with Aged Goat Cheddar cheese, mushrooms, roasted red peppers, leeks, and fennel in a brown butter vinaigrette.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Wash the spinach thoroughly and drain. Slice the mushrooms, leeks, and fennel, and chop the roasted red peppers.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the leeks and fennel, and sauté for about 3-4 minutes until softened.
- 3
Add Mushrooms and Spinach
Add the sliced mushrooms to the skillet and continue cooking for another 3-4 minutes. Once mushrooms are tender, add the fresh spinach and sauté until wilted.
- 4
Make the Brown Butter Vinaigrette
In a small saucepan, melt the butter over medium heat until it begins to brown. Remove from heat and stir in balsamic vinegar, salt, and black pepper.
- 5
Combine and Serve
Drizzle the brown butter vinaigrette over the sautéed vegetables. Add the roasted red peppers and sprinkle the grated Aged Goat Cheddar cheese on top. Serve warm.