2 tbsp shredded cheddar cheese or Parmesan cheese (optional)
Instructions
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.
Notes
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