Written by Do you struggle to get enough vegetables into your day? I have been following a pretty strict ketogenic diet for the past 6 weeks, and vegetable intake has been a struggle. My appetite has been low and I’m feeling great, but I haven’t been hungry for vegetables. That said, the need for mushrooms hit hard and fast this weekend.
In turn, we decided to put together a super easy side dish that would satisfy my craving. The ghee we used is Salted White Truffle from 4th & Hearth. The combination of truffle, spinach, and mushroom makes for an umami explosion you won’t want to miss. This didn’t last in the house long enough for us to serve it as a standard side, but I bet it would go great with just about any protein you choose. Enjoy!
Ingredients
1/4 C 4th & Hearth Salted White Truffle Ghee
2 C sliced baby portobello mushrooms
2 large shallots diced (1/2 C)
12 oz spinach
1/4 tsp Himalayan pink salt
1/2 tsp apple cider vinegar
Method
Melt ghee over medium heat in a large skillet. Add mushrooms and sauté for 3-4 minutes, until soft.
Add shallot and sauté for 2 minutes.
Stir in spinach and salt, sauté for 2-3 minutes.
Add apple cider vinegar. Stir and remove from heat. Serve.
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Quick Spinach and Mushroom Sauté
Ingredients
1/4 C 4th & Hearth Salted White Truffle Ghee
2 C sliced baby portobello mushrooms
2 large shallots diced (1/2 C)
12 oz spinach
1/4 tsp Himalayan pink salt
1/2 tsp apple cider vinegar
Method
- Melt ghee over medium heat in a large skillet. Add mushrooms and sauté for 3-4 minutes, until soft.
- Add shallot and sauté for 2 minutes.
- Stir in spinach and salt, sauté for 2-3 minutes.
- Add apple cider vinegar. Stir and remove from heat. Serve.
that paleo couple 