Creamy Mushroom and Spinach Shakshuka | Recipes | Roland Foods

Ingredients

• 4 large eggs
• 4 tablespoons olive oil
• 1 jar Roland® Dried Wild Forest Mushroom
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 6 ounces baby spinach
• 3/4 cups heavy cream
• 2 tablespoons Roland® Sun-Dried Tomato Pesto
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Place the dried mixed wild mushrooms in a bowl. Pour enough hot water to cover it and let soak for 5 minutes. Transfer the mushrooms onto paper towels and pat dry
• In the same pan, heat the remaining 2 tablespoons oil and stir fry the onions until translucent. Add garlic and cook for another 30 seconds
• Add spinach and a sprinkle of salt and cook covered for 2-3 minutes to wilt the spinach
• Add sundried tomato pesto and heavy cream and mix. Add the stir-fried mushrooms and salt and pepper to taste. Cook for 2-3 minutes until the cream is slightly thickened