Nando Silvestre

Spinach with sautéed MUSHROOMS

150 grams of cooked spinach, mixed mushrooms 250 or 50 grams of dried mushrooms cocktail, 1 clove of garlic, olive oil, salt, pepper and chopped parsley.
Sauté mushrooms with oil. Mince the garlic and add it, season to taste. Stir to prevent burning and when they are ready sprinkle with chopped parsley. Drain the spinach and add to the pan with the mushrooms. Sauté all together 10 minutes. Accompany dish with toast.
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