Sauteed Spinach and Mushrooms - ★Cooking Recipes★

An easy and nutritious side to a wide variety of entres.
Directions for: Sauteed Spinach and Mushrooms

Ingredients

2 Tbsp extra-virgin olive oil

3 cloves garlic, smashed

2 cups sliced cremini mushrooms

Kosher salt and freshly ground black pepper

10 oz baby spinach

1 - 2 Tbsp balsamic vinegar

Directions

1. Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.

2. Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

Source and Credits

Adapted from "One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond" by Valerie Bertinelli Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

See more: Beef, Mushrooms, Saute, Side, Vegetables