Ingredients
Scale
- 4 medium potatoes (Russet or Yukon Gold), diced
- 8 ounces mushrooms (any variety), sliced
- 3 cups fresh spinach, washed and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Prepare the ingredients by washing and dicing the potatoes, slicing the mushrooms, chopping the spinach and onion, and mincing the garlic.
- Boil the diced potatoes in salted water for about 10-15 minutes until fork-tender. Drain and set aside.
- In a large skillet over medium heat, heat olive oil and butter. Add the onion and cook until translucent (about 2-3 minutes).
- Stir in minced garlic and sliced mushrooms; sauté until golden brown (5-7 minutes).
- Add chopped spinach to the skillet and cook for just 1-2 minutes until wilted.
- Gently fold in boiled potatoes into the mushroom-spinach mixture, ensuring they blend without breaking apart.
- Season with paprika, salt, and pepper; stir well.
- Allow everything to heat together for an additional 2-3 minutes.
- Optionally garnish with fresh parsley before serving warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing/Boiling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg