- 400 g young spinach
- 1 T butter
- 3 T olive oil
- 300 g leeks, washed and roughly chopped
- 2 garlic cloves, finely chopped
- 400 g brown mushrooms
- Sea salt and freshly ground black pepper, to taste
- 1 x 400 g Woolworths cheese sauce sachet
Preheat the oven to 180°C.
Blanch the spinach for no more than 5 seconds in boiling salted water, then remove and plunge into iced water.
Heat the butter and 1 T olive oil in a pan over a medium heat. Add the leeks and garlic and cook until softened. Mix with the spinach and season to taste.
Place the mushrooms on a baking tray and drizzle over the remaining olive oil. Top with the spinach mixture, then pour over the cheese sauce.
Bake for 20 minutes, or until the mushrooms are cooked and the cheese sauce has browned slightly.
First published in the May 2014
issue of TASTE magazine.