- 200 grams of Button Mushrooms, roughly chopped up.
- 300 grams of Spinach, roughly chopped.
- Garlic, couple of cloves chopped up.
- Flour, 1 Tablespoon.
- Butter, 1 Tablespoon.
- COLD Milk, approximately one cup.
- Italian Seasoning, Pepper, Salt, Chilly Flakes as per taste.
- Olive oil.
Heat olive oil. saute mushrooms on high heat. Keep stirring so they don’t burn. They should not be boiling in the water they release. Remove when cooked. They should be soft and fluffy. Not dried up.
In the now empty pan, add the spinach. No need of any oil or butter. Saute till they stop releasing water. Remove and keep along with mushroom. Do not squeeze them dry.
Melt butter and toss in the garlic. We don’t want to burn the garlic nor burn thee butter. So keep the heat relaxed and cook till they don’t have a raw smell. Add flour. Keep stirring and cook till the raw edge is gone. Be careful with the heat as its easy to burn these ingredients. Slowly add the cold milk and keep stirring to avoid lumps. When the sauce slowly starts to bubble, add the seasoning and the cooked mushrooms with spinach. Mix well. Any water collected from the spinach, add it in to dilute the sauce.
Want to make it stylish, make this a topping for garlic bread.