This recipe gives you another great tasting way to eat your greens! I love the combination of spinach and mushrooms. Antonella is the mastermind behind this version of spinach mushroom spread.
2 ½ dl. (1 c.) diced onion (1 big onion)
1 Tbsp. olive oil
2 ½ dl. (1 c.) frozen chopped spinach
2 ½ dl. (1 c.) chopped canned mushrooms
3 ¾ dl. (1½ c.) frozen soya mince (vegi-burger)
1 ½ Tbsp. chicken-style seasoning or Theresa’s Vegetable Seasoning
3-4 Tbsp. soya mayonnaise, or to taste
¾ tsp. salt
Saute the onion in the olive oil until translucent. Add the spinach and cook until all the liquid has evaporated. Add the mushrooms, soya mince, and chicken-style seasoning and sauté further.
Remove from heat and let the mixture cool. Mix in the soya mayonnaise and salt. Check the seasoning.
Serve on toast, stuffed in pita bread or use it as a filling for baked mushrooms.