Easy Sautéed Mushrooms Spinach (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Fresh parsley, finely chopped (as a topping)
02 -
1 tablespoon balsamic vinegar (optional)
03 -
1 tablespoon butter (optional)
04 -
1/2 teaspoon thyme, fresh or dried (optional)
05 -
1/4 teaspoon ground black pepper
06 -
1/4 teaspoon salt
07 -
2 cloves garlic, finely chopped
08 -
1 tablespoon olive oil
09 -
2 cups spinach leaves, cleaned and cut up
10 -
2 cups mushrooms, fresh and sliced thin (any variety like cremini or button)
# Instructions:
01 -
Slice the mushrooms into thin pieces. Chop the spinach into smaller chunks after washing it well.
02 -
In a big pan, heat olive oil over medium heat. Toss in the mushrooms and stir every so often for 5-7 minutes. Let them cook until they release their liquid and turn golden brown.
03 -
Toss the garlic into the pan and stir it around for about a minute until it smells great. Add the spinach and keep cooking until it softens and shrinks, which takes 2-3 minutes. Don't forget to stir now and again.
04 -
Stir in the salt, pepper, and thyme (if it sounds good to you). You can toss in the butter and balsamic vinegar at this point for a bit more flair and richness. Cook for a minute longer.
05 -
Move the cooked spinach and mushrooms to a plate or dish. Sprinkle parsley on top just before serving.
# Notes:
01 -
A squeeze of lemon juice right before eating gives a nice extra pop of flavor.
02 -
Throw in red pepper flakes with the garlic if you're a fan of spicy food.
03 -
Switch it up by tossing in veggies like zucchini, onions, or bell peppers.