Saturday, February 25, 2012

Portobello Paprikash Over Wilted Spinach

I was kind of excited for this and it turned out to be really boring and crappy. I even used an amazing smoked paprika from Penzeys. Poo. I've been having a lot of misses lately, and it's very disappointing.


Portobello Paprikash over Wilted Spinach
Vegetarian Times, December 2011

This Hungarian-inspired recipe uses meaty portobello mushrooms instead of chicken and smoked paprika in lieu of bacon for a light-but-rich-tasting dish.

1 cup plain nonfat Greek yogurt
1/3 cup evaporated milk
2 teaspoons Dijon mustard
5 teaspoons garlic oil, divided
1 teaspoon smoked paprika
1 pound portobello mushroom caps, sliced
2 cups chopped red onion
10 ounces baby spinach leaves (12 cups)

1. Whisk together yogurt, evaporated milk, and mustard in bowl. Set aside.

2. Heat 3 tsp. garlic oil and paprika in skillet over high heat. Add mushrooms and onions; sauté 12 minutes. Add mustard mixture to mushrooms, and heat until warmed through.

3. Heat remaining 2 tsp. garlic oil in separate skillet over medium-high heat. Add spinach in batches, and cook 2 to 4 minutes, or until spinach is wilted and bright green. Season with salt and pepper, if desired. Divide spinach among plates, and top with mushroom mixture.

Servings: 4

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