Description
This sautéed mushrooms and spinach dish is a quick and flavorful side that combines earthy mushrooms with vibrant spinach, enhanced by garlic and onions. It’s perfect for a weeknight dinner or as a complement to your favorite protein, making it both nutritious and delicious.
Ingredients
Scale
- 1 pound fresh mushrooms (button, cremini, or a mix), cleaned and sliced
- 4 cups fresh spinach, washed and roughly chopped
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- Parmesan cheese, grated (for serving, optional)
Instructions
- Prepare the Ingredients: Clean the mushrooms with a damp paper towel and slice them. Rinse and chop the spinach, and mince the garlic and onion.
- Heat the Olive Oil: In a large skillet, heat olive oil over medium heat until it shimmers.
- Sauté the Onions: Add chopped onions and sauté for 3-4 minutes until translucent.
- Add the Garlic: Stir in minced garlic and sauté for an additional 30 seconds.
- Cook the Mushrooms: Add sliced mushrooms, cooking undisturbed for 5 minutes, then stir and cook for another 5-7 minutes until tender.
- Season the Mixture: Sprinkle in salt, black pepper, and thyme, stirring to combine.
- Add the Spinach: Gradually add chopped spinach, stirring until wilted, about 2-3 minutes.
- Add Balsamic Vinegar (Optional): Drizzle balsamic vinegar over the mixture, stir, and cook for another minute.
- Taste and Adjust Seasoning: Adjust seasoning with salt and pepper as needed, adding fresh thyme if using.
- Serve: Transfer to a serving dish and sprinkle with grated Parmesan cheese if desired.
Notes
- This dish pairs well with grilled chicken, steak, or pasta.
- For a vegetarian option, serve it as a main dish with crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes