We had this years ago & then again recently under the big top for Cirque du Soleil. Good Olive Oil 4 c. Fresh Baby Spinach 1 lb. Crimini Mushrooms, diced Good Grating of Fresh Nutmeg Salt & Pepper 2 loaves Cubano Bread, cut into ½” thick slices Saute the mushrooms in about 2 T oil until […]
We had this years ago & then again recently under the big top for Cirque du Soleil.
Good Olive Oil
4 c. Fresh Baby Spinach
1 lb. Crimini Mushrooms, diced
Good Grating of Fresh Nutmeg
Salt & Pepper
2 loaves Cubano Bread, cut into ½” thick slices
Saute the mushrooms in about 2 T oil until liquid is almost gone.
Season with salt & pepper.
Add the spinach & render until wilted.
Season with nutmeg.
Taste & add salt & pepper if needed.
Preheat panini press.
Brush one side of the bread with oil.
Place on the a plate oil side down.
Top with a little mushroom mixture.
Top with another slice of bread & dab with oil.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.