SAUTEED SPINACH WITH MUSHROOMS
Not many ingredients but fresh is the key! Your kids shouldn't even mind eating spinach or mushrooms after tasting this. I have been making this dish for years and now don't really even need to measure ingredients. I just make to taste and we usually have this as a side dish for red meat. Pick your favorite mushroom. I like to use cremini. I have used portobello before but the gills make this dish an ugly brown color, so if you use portobello, remove the gills. The original recipe calls for boiling the spinach for one minute before sauteing but I skip that step now and just throw the bag of baby spinach in the saute pan and it wilts in the pan. It's your choice. Also, be gentle with the salt and pepper because too much ruins the dish. It's best to use a little then add more if needed after tasting, but most times you won't want to ruin the flavor.
Provided by southern_gal12000
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water in a large pot to a boil (enough to cover spinach). Add the spinach and cook for 1 minute or less. * (This step is for spinach not cleaned and in a bag so I usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.).
- * Drain in colander and let cool. Squeeze spinach to extract moisture and chop.
- Melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often.
- Add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. Cook thru stirring about 30 seconds.
- Sprinkle with chopped garlic, stir and cook for a few more minutes. Serve immediately.
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Lihle Lucario
[email protected]This dish is a great way to use up leftover spinach and mushrooms.
Ishwar Shah
[email protected]I would recommend this recipe to anyone who loves spinach and mushrooms.
Tarique Shafuque
[email protected]This is a great recipe for a quick and easy weeknight meal.
Alim Uddin
[email protected]I served this dish over rice and it was a hit with my family.
Odafe Idisi
[email protected]This dish is a great way to get your daily dose of vegetables.
Gohar Jan
[email protected]I'll definitely be making this again!
Jason Malone
[email protected]This recipe was easy to follow and the results were delicious!
Stella Oluchi
[email protected]The spinach was a little overcooked, but the mushrooms were perfect.
Stormie Johnson
[email protected]This dish was a bit bland for my taste. I think I would have liked it better if I had added some more spices.
Alpha dakma Nokma
[email protected]I'm not usually a big fan of spinach, but this dish was really good! The mushrooms and garlic really helped to balance out the flavor of the spinach.
Totter Preston
[email protected]This was a great way to use up some leftover spinach and mushrooms. I added a little bit of crumbled bacon and it was delicious!
Ivette Vega
[email protected]I love this recipe! It's so simple but so flavorful. I always have spinach and mushrooms on hand, so it's a great go-to dish when I'm short on time.
Taswill Walker
[email protected]This dish was so easy to make and it turned out great! I used baby spinach and cremini mushrooms, and I added a little bit of red pepper flakes for a bit of spice. It was a delicious and healthy side dish.
abo hammed
[email protected]I followed the recipe exactly and the results were amazing! The spinach was tender and flavorful, and the mushrooms were perfectly cooked. I served it over rice and it was a hit with my family.
Hamza Naseeb
[email protected]This sautéed spinach with mushrooms was a delightful dish! The flavors of the spinach and mushrooms complemented each other perfectly, and the addition of garlic and lemon zest gave it a wonderful brightness. I will definitely be making this again.