John Myers
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Spinach and Mushroom Sauce
The perfect spinach and mushroom sauce recipe with a picture and simple step-by-step instructions.
- 400 g Mushrooms brown
- 200 g Young spinach
- 1 Onion
- 1 Clove of garlic
- 1 tbsp Rapeseed oil
- 200 ml Cream
- 200 ml. Vegetable stock
- 3 tbsp Sour cream
- 1 Teaspoon (level) Lemon pepper
- Salt and pepper from the mill
- 1 pinch Sugar
- 1 Splash Freshly squeezed lemon juice
- 100 g Grated Emmental
preparation
- Clean the mushrooms and cut them into slices. Wash the spinach. Peel off the peel from the onion and dice it. Finely chop the garlic.
preparation
- Heat the oil in a pan and fry the onion cubes and the chopped garlic until translucent.
- Add the mushrooms to the onions and sauté them. Now add the spinach to the mushrooms and steam them for about 5 minutes.
- Add the cream, sour cream and vegetable stock to the vegetables and stir well. Switch to the lowest setting and simmer for about 10 minutes. Stir every now and then. Then add the cheese.
- Season to taste with salt, pepper, sugar, lemon and lemon pepper.
- Mix with the tortellini or pasta and serve immediately.
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