HOW TO SAUTE SPINACH AND MUSHROOMS RECIPES

Name: Sauteed Spinach and Mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 3 cloves garlic, smashedu00A0; 2 cups sliced cremini mushroomsu00A0; Kosher salt and freshly ground black pepperu00A0; 10 ounces baby spinachu00A0; 1 to 2 tablespoons balsamic vinegaru00A0

SAUTEED SPINACH AND MUSHROOMS RECIPE | VALERIE BERTINELLI ...

Sauteed Spinach and Mushrooms Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories side-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

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

Steps:

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.
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.

SAUTEED SPINACH AND MUSHROOMS | ALLRECIPES

Sauteed Spinach and Mushrooms | Allrecipes image

My husband and I love sauteed spinach, sauteed mushrooms, sauteed onions, and sauteed garlic. So, we put it all together with some tomatoes to add some zip.

Provided by Marilyn

Categories Fruits and Vegetables Mushrooms

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil, divided
1 medium onion, coarsely chopped
1 cup chopped portabello mushrooms
2 cloves garlic, finely chopped
1 medium tomato, chopped
1 (8 ounce) package fresh baby spinach
½ teaspoon salt, or to taste
? teaspoon ground black pepper, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 108.5 calories, CarbohydrateContent 7.7 g, CholesterolContent 2.2 mg, FatContent 7.8 g, FiberContent 2.5 g, ProteinContent 3.8 g, SaturatedFatContent 1.4 g, SodiumContent 377.6 mg, SugarContent 2.7 g

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