Decadent Delicate Garlic Mushroom & Spinach funk 🍄 🧄 🐓
constituents
- 4 boneless, skinless funk guts
- 1 teaspoon olive oil painting
- 2 soupspoons adulation
- 3 garlic cloves( diced)
- 1 mug mushrooms( sliced)
- 2 mugs fresh spinach
- 1 mug heavy cream
- 1/2 mug funk broth
- 1/4 mug grated Parmesan rubbish
- 1 tablespoon Italian seasoning
- swab and black pepper to taste
-voluntary lemon bacon pieces for garnish Directions
- Season the funk guts with swab and black pepper.
- Heat olive oil painting in a large skillet over medium heat. Cook the funk for 4- 5 twinkles per side, or until golden brown and completely cooked. Remove and set away.
- In the same skillet, melt the adulation. Add the garlic and mushrooms, sautéing until ambrosial and sapped( about 3- 4 twinkles).
- Stir in the funk broth, heavy cream, Parmesan rubbish, and Italian seasoning. poach for 5 twinkles until the sauce thickens slightly.
- Add the spinach to the sauce and stir until wilted.
- Return the funk to the skillet, lading the delicate sauce over the top. poach for an fresh 2- 3 twinkles to combine the flavors.
- voluntary trim with lemon bacon pieces for a crisp finish. Serve warm. Prep time 10 min| cuisine time 25 min| Servings 4| Calories 400 Kcal per serving