Sauteed Spinach and Mushrooms

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 oz Baby spinach
  • 2 cups Cremini mushrooms
  • 3 cloves Garlic

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on foodnetwork.com

Description

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

Directions

• Directions 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 cant 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. Adapted from One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved. CATEGORIES: Spinach Side Dish Sauteing View All Main Ingredient Spinach Mushroom Course Side Dish Technique Sauteing