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Savory Sautéed Mushrooms with Spinach
Alyssa

Savory Sautéed Mushrooms with Spinach

Enjoy Savory Sautéed Mushrooms with Spinach—mushrooms and spinach sautéed in garlic and olive oil, creating a flavorful and nutritious side dish.
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Ingredients Method

Ingredients
  

  • 2 cups fresh mushrooms sliced: Mushrooms add depth and an earthy flavor, sautéing beautifully to create a delightful texture.
  • 2 cups fresh spinach chopped: Spinach brings a vibrant color and significant health benefits, balancing the dish with freshness.
  • 1 tablespoon olive oil: Used for sautéing olive oil is a source of healthy fats and infuses a rich flavor.
  • 2 cloves garlic minced: Garlic is a flavor powerhouse, providing aromatic and savory notes that elevate the dish.
  • 1/4 teaspoon salt: Salt enhances the flavors of all the ingredients and is essential for seasoning.
  • 1/4 teaspoon black pepper: Black pepper adds a mild heat and further accentuates the flavors.
  • 1/2 teaspoon dried thyme optional: Thyme offers a hint of earthiness and pairs well with the mushrooms.
  • 1 tablespoon butter optional: A touch of butter can enrich the dish, adding a creamy texture.
  • 1 tablespoon balsamic vinegar optional: Balsamic vinegar provides a tangy contrast that can enhance the flavor profile.
  • Fresh parsley chopped (for garnish): Parsley adds a pop of color and freshness, making the dish visually appealing.

Method
 

  1. Prepare the Vegetables:Begin by thoroughly cleaning and slicing 2 cups fresh mushrooms. Ensure they are sliced evenly for consistent cooking. Next, wash and chop 2 cups fresh spinach into smaller pieces for easier incorporation.
  2. Sauté the Mushrooms:In a skillet over medium heat, heat 1 tablespoon olive oil. Once hot, add the sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are browned and tender. Stir occasionally to prevent sticking or burning, allowing them to caramelize slightly for a richer flavor.
  3. Add Garlic and Spinach:Once the mushrooms are cooked, stir in 2 cloves minced garlic. Sauté for 1 minute until fragrant. Next, add the chopped spinach, cooking until wilted, which should take about 2-3 minutes. Stir well to ensure the spinach is evenly distributed and mixed with the mushrooms.
  4. Season the Dish:Season your sautéed vegetables with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If desired, add 1/2 teaspoon dried thyme for an herby touch. Optionally, for extra richness, stir in 1 tablespoon butter and add 1 tablespoon balsamic vinegar. Allow the mixture to cook for an additional minute, letting all flavors meld together.
  5. Serve:Transfer your sautéed mushrooms and spinach to a serving dish. Garnish with freshly chopped parsley for a splash of color and an extra hint of freshness. Serve immediately for the best flavor and texture!