Spinach Mushroom Saute
Posted: September 12th, 2010, 5:56 pm
Started going through some recipes I had stored on the computer to make them LDL friendly.
This one sounded good.
Spinach-Mushroom Saute
from Atlanta Cooknotes
INGREDIENTS:
1/3 cup butter or margarine Olive Oil (may not need the whole 1/3 cup)
1 small onion, thinly sliced
8 ounces mushrooms, thickly sliced
1 ten-ounce package fresh spinach, washed and stemmed
1 to 2 teaspoons garlic powder
TO PREPARE:
In a large frying pan, sdaute onion in butter Olive Oil for two to three minutes.
Add mushrooms and sauté two to three minutes longer.
Add spinach by handfuls, stirring and cooking about four minutes or until all spinach is coated.
Sprinkle with garlic powder while spinach is cooking. Serve immediately.
SERVINGS: 4
Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.
This one sounded good.
Spinach-Mushroom Saute
from Atlanta Cooknotes
INGREDIENTS:
1/3 cup butter or margarine Olive Oil (may not need the whole 1/3 cup)
1 small onion, thinly sliced
8 ounces mushrooms, thickly sliced
1 ten-ounce package fresh spinach, washed and stemmed
1 to 2 teaspoons garlic powder
TO PREPARE:
In a large frying pan, sdaute onion in butter Olive Oil for two to three minutes.
Add mushrooms and sauté two to three minutes longer.
Add spinach by handfuls, stirring and cooking about four minutes or until all spinach is coated.
Sprinkle with garlic powder while spinach is cooking. Serve immediately.
SERVINGS: 4
Copyright 1982 The Junior League of Atlanta, Inc. All rights reserved. Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm) to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.