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    Mushroom and Spinach Puree by Pocketnannies

    This recipe is great to use once weaning is established by using it as a way to pack out a main meal.

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    Ingredients

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    5 Mushrooms Peeled and sliced thinly
    1/4 Packet Spinach
    Butter

    Directions

    1.

    Fry

    Gently fry the mushroom slices in butter remembering not to bash them about too much but flipping them over once until they are soft.
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    2.

    Steam and stir

    Separately, steam the spinach at the same time as frying the mushrooms and then add the spinach to the mushrooms once they are done. Stir together.
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    3.

    Serve

    Puree the food or cut it up into smaller chunks and make into servings. This can be frozen and can be made into small servings as it is best used as an addition to a meal.
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    Notes

    Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform

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