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
- Fresh parsley for garnish (optional)
Instructions
- Wash and dice the potatoes. Slice the mushrooms, chop the spinach and onion, and mince the garlic.
- Boil diced potatoes in salted water for about 10-15 minutes until fork-tender. Drain and set aside.
- In a skillet, heat olive oil and butter over medium heat. Sauté diced onion until translucent (about 2-3 minutes).
- Add minced garlic and sliced mushrooms; cook for 5-7 minutes until golden.
- Stir in chopped spinach; cook until wilted (1-2 minutes).
- Gently fold boiled potatoes into the mushroom-spinach mixture; combine well.
- Season with paprika, salt, and pepper; stir to distribute evenly.
- Heat through for an additional 2-3 minutes before serving warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg