Creamy spinach with mushrooms
|30 ml||sunflower oil|
|3||leeks — cut into rings|
|250 g||button mushrooms — sliced|
|1 kg||spinach — chopped|
|5 ml||salt and freshly ground black pepper — to taste|
|45 ml||mozzarella cheese — or parmesan cheese, grated|
Heat oil in a saucepan, stir in leeks and mushrooms and cook until transparent.
Add spinach and cook until soft. Season with salt and pepper.
Add cheese and cream, stir to combine and heat through for 5 minutes.