|5 - 6||brown mushrooms — large|
|2||vinegar — balsamic|
|1||garlic — cloves, finely chopped|
|sea salt and freshly ground black pepper|
|1 - 2 cup||baby spinach|
|1||fresh dill — chopped|
Preheat your oven to the grill setting. In a shallow ovenproof dish, coat the mushrooms with the olive oil then arrange them in the dish with the stems facing upwards.
Drizzle over the balsamic vinegar. Mix together the butter and garlic and divide it out over the mushrooms. Place under the grill for 7-10 minutes until cooked through.
When the mushrooms are cooked, remove them and set aside in a serving bowl. Add the spinach into the dish that you cooked the mushrooms in, along with a little drizzle of olive oil and stir gently. The spinach will cook with the residual heat from the dish. Once it has just wilted, add it to the mushrooms.
Serve plated as you like with the yoghurt and dill dressing on the side.
To see a step-by-step gallery, click here.
Reprinted with permission of Sarah Graham. To see
more recipes, click here.
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