Name: Sautéd Spinach and Mushrooms

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, smashed
• 2 cups sliced cremini mushrooms
• Kosher salt and freshly ground black pepper
• 10 ounces baby spinach
• 1 to 2 tablespoons balsamic vinegar

Instructions:

• Heat the oil in a medium sauté 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.
• 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.

Comments: 1/1/2020 I substituted 1 teaspoon of garlic powder for the smashed garlic cloves. I used about 1 cup of pre-sliced baby bellas and 9-oz baby spinach.

Source: https://www.foodnetwork.com/recipes/valerie-bertinelli/sauteed-spinach-and-mushrooms-3523982

Return to the main page