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Sautéed Mushrooms With Spinach Recipe

Ingredients

• 2 cups fresh mushrooms, sliced
• 2 cups fresh spinach, washed and chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme or fresh thyme (optional)
• 1 tablespoon butter (optional for extra flavor)
• 1 tablespoon balsamic vinegar (optional for a richer flavor)
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Prep the Veggies
   Begin by rinsing your mushrooms in cold water to remove any dirt, then pat them dry with a paper towel. Once clean, slice them into even pieces so they cook uniformly. Next, give your spinach a good wash and chop it into bite-sized pieces. This will ensure everything cooks quickly and evenly later on.

2. Step 2: Heat Things Up
   Drizzle the olive oil into a large skillet and set it over medium heat. Wait until the oil shimmers—this indicates it's hot enough to start cooking. This quick tip will help prevent the mushrooms from absorbing too much oil, keeping them nice and juicy as they sauté.

3. Step 3: Sauté the Mushrooms
   Toss your sliced mushrooms into the skillet and let them sauté for about 5-7 minutes. You’ll know they're ready when they start to brown and give off their delicious, earthy aroma. Stir them occasionally to make sure they're cooking evenly and not sticking to the pan.

4. Step 4: Add Some Zing with Garlic
   Sprinkle the minced garlic over the mushrooms and let it sauté for an additional minute. Keep a close eye here; you’re looking for that fragrant aroma without letting the garlic brown too much, which can make it bitter.

5. Step 5: Wilt the Spinach
   It’s time to add the spinach to the skillet. Stir it in gently and cook for 2-3 minutes. You'll see the spinach wilt down dramatically, reducing in size and intensifying in color. This is the magic moment where all those flavors start coming together!

6. Step 6: Season to Perfection
   Season your dish with salt, black pepper, and thyme if you've chosen to use it. Give everything a good stir to make sure the spices are evenly distributed. A light hand with the salt is key, as it allows the natural flavors of the veggies to shine.

7. Step 7: Indulge with Richness
   If you’re in the mood for an extra touch of richness, fold in the butter and balsamic vinegar. Let them meld with the veggies for another minute. This step adds a luscious, tangy depth to the mixture, elevating the whole dish.

8. Step 8: Serve with Flair
   Transfer your perfectly sautéed mushrooms and spinach to a serving dish. This is where the dish gets its final touch of elegance.

9. Step 9: Garnish and Enjoy
   Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve it up immediately while it's still warm and aromatic. Your delightful creation is now ready to be savored!

Notes

Beneath the simplicity of this dish, a few common hurdles can trip up even the best of us in the kitchen. One frequent misstep is overcrowding the pan with mushrooms. Overcrowding leads to steaming rather than sautéing, resulting in soggy mushrooms rather than those golden-brown beauties. To sidestep this, use a large enough skillet or cook in batches.

Another pitfall is adding garlic too early. Garlic burns quickly, turning bitter rather than aromatic. Toss it in after the mushrooms have browned to maintain that delightful flavor.

Finally, don't forget to pat the mushrooms dry before slicing. Wet mushrooms can simmer in their own moisture, impacting the texture. A quick pat with a paper towel does wonders. Following these tips helps ensure your sautéed mushrooms and spinach dish turns out perfectly every time!

Keywords: Sautéed fungi with leafy greens, cooked mushrooms with spinach, stir-fried mushrooms and spinach, sautéed shrooms with spinach, mushrooms and greens stir-fry, sautéed mushrooms and leafy vegetables.