Sautéed Spinach and Mushrooms
Spinach and mushrooms sautéed with a bit of butter, shallots and herbs for an easy and tasty side dish.
- Author: Cooking Chat
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 3 servings 1x
- Category: Side dish
- Method: stove top
- Cuisine: American
- Diet: Vegetarian
- 1 tsbp butter or extra virgin olive oil
- 2 tbsp shallot (about 1 medium) minced
- 1 garlic clove, minced
- 10 ozs button mushrooms, sliced
- salt and pepper to taste
- 1/3 cup red wine
- ½ tsp dried sage
- ½ tsp thyme
- 1 tsp olive oil
- 4 cups baby spinach leaves
- 2 tbsp shredded cheddar cheese or Parmesan cheese (optional)
- Melt the butter in a skillet on medium heat.
- Add the shallots, cook until softened, 3 to 5 minutes. Add the garlic, cook for 1 minute more.
- Start to cook the mushrooms: Stir in the mushrooms, add salt and pepper to taste. Cook until they begin to sweat, about 5 minutes.
- Stir in the red wine, thyme and sage. Cook until the wine is mostly absorbed, about 3 to 4 minutes.
- Sauté the spinach: Add the olive oil, then gradually stir in the spinach. Sauté for a few minutes until the spinach has wilted.
- Serve: Plate the sautéed spinach and mushrooms, sprinkling a bit of the optional cheese on top if using.
- You can use a small onion instead of a shallot if you like.
- We sometimes use olive oil instead of butter to start the sautéing.
- Baby bella mushrooms can be used instead of button mushrooms.
- You can also use fully grown spinach in this recipe. It cooks down even more than baby spinach, so you can start with 5 or 6 cups of spinach in this case. Or simply use a full bunch, which is what we did.
Keywords: spinach, sautéed spinach, side dishes, vegetable sides