Warm mushroom, pine nut, chevre and spinach salad
Ingredients
4 handfuls washed baby spinach
2 tbsp butter
2 tbsp NOMU Extra Virgin Olive Oil
3 cloves garlic, lightly smashed
250g of your favourite mushrooms, halved
100g pine nuts
A few sprigs of thyme
Generous grindings of NOMU One for All Grinder
A squeeze of lemon
100g plain chevre (or any soft goat’s cheese)
Directions
Begin by dividing the baby spinach leaves amongst four bowls.
In a large frying pan, melt the butter with some Olive Oil. Add the garlic, mushrooms, pine nuts, thyme and One For All and fry until golden brown and just cooked. Keep the pan moving so that everything cooks evenly and not just on one side. Add a small squeeze of lemon and pour over the spinach.
Add chunks of goat’s cheese and serve immediately while still warm.
Ingredients
4 handfuls washed baby spinach
2 tbsp butter
2 tbsp NOMU Extra Virgin Olive Oil
3 cloves garlic, lightly smashed
250g of your favourite mushrooms, halved
100g pine nuts
A few sprigs of thyme
Generous grindings of NOMU One for All Grinder
A squeeze of lemon
100g plain chevre (or any soft goat’s cheese)
Directions
Begin by dividing the baby spinach leaves amongst four bowls.
In a large frying pan, melt the butter with some Olive Oil. Add the garlic, mushrooms, pine nuts, thyme and One For All and fry until golden brown and just cooked. Keep the pan moving so that everything cooks evenly and not just on one side. Add a small squeeze of lemon and pour over the spinach.
Add chunks of goat’s cheese and serve immediately while still warm.
Ingredients
4 handfuls washed baby spinach
2 tbsp butter
2 tbsp NOMU Extra Virgin Olive Oil
3 cloves garlic, lightly smashed
250g of your favourite mushrooms, halved
100g pine nuts
A few sprigs of thyme
Generous grindings of NOMU One for All Grinder
A squeeze of lemon
100g plain chevre (or any soft goat’s cheese)
Directions
Begin by dividing the baby spinach leaves amongst four bowls.
In a large frying pan, melt the butter with some Olive Oil. Add the garlic, mushrooms, pine nuts, thyme and One For All and fry until golden brown and just cooked. Keep the pan moving so that everything cooks evenly and not just on one side. Add a small squeeze of lemon and pour over the spinach.
Add chunks of goat’s cheese and serve immediately while still warm.
Ingredients
4 handfuls washed baby spinach
2 tbsp butter
2 tbsp NOMU Extra Virgin Olive Oil
3 cloves garlic, lightly smashed
250g of your favourite mushrooms, halved
100g pine nuts
A few sprigs of thyme
Generous grindings of NOMU One for All Grinder
A squeeze of lemon
100g plain chevre (or any soft goat’s cheese)
Directions
Begin by dividing the baby spinach leaves amongst four bowls.
In a large frying pan, melt the butter with some Olive Oil. Add the garlic, mushrooms, pine nuts, thyme and One For All and fry until golden brown and just cooked. Keep the pan moving so that everything cooks evenly and not just on one side. Add a small squeeze of lemon and pour over the spinach.
Add chunks of goat’s cheese and serve immediately while still warm.
