Sautéed spinach with mushrooms
This sautéed spinach with mushrooms recipe combines fresh spinach and earthy mushrooms, enhanced by onions, garlic, rosé wine, and soy sauce. It’s a quick and nutritious side dish that pairs well with various meals.
Cook time 8 min
Prep time 10 min
Ingredients:
2 tsp olive oil4 tbsp onion
3 garlic cloves
3 cups mushrooms
1.50 fl oz rosé
1.50 tbsp soy sauce
2 packages spinach
Sautéed spinach with mushrooms is a simple yet delightful side dish that complements a variety of main courses. Packed with nutrients and flavors, this recipe combines fresh spinach and mushrooms sautéed with onions and garlic, then finished with a splash of rosé and soy sauce for an added depth of taste.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Clean and slice the mushrooms if not pre-sliced.
- In a large skillet or sauté pan, heat the 2 teaspoons of olive oil over medium heat.
- Add the chopped onion to the hot oil and sauté for about 2-3 minutes until they become translucent.
- Add the minced garlic and continue to sauté for another minute, ensuring the garlic does not burn.
- Add the sliced mushrooms to the pan and stir to combine with the onions and garlic.
- Cook for about 5-7 minutes, occasionally stirring, until the mushrooms have released their moisture and begin to brown.
- Pour in the 1.50 fl oz of rosé wine. Stir and scrape the bottom of the pan to deglaze, loosening any browned bits stuck to the skillet.
- Let the wine simmer and reduce for about 2 minutes.
- Stir in the 1.50 tablespoons of soy sauce and mix well with the mushrooms and onions.
- Gradually add the fresh spinach to the pan. As it wilts, continue to add more until all 570 grams of spinach are in the pan.
- This process will take about 3-5 minutes. Stir frequently to ensure the spinach is evenly wilted and mixed with the other ingredients.
- Taste and adjust the seasoning if necessary. You may want to add a pinch of salt or pepper, though the soy sauce generally provides enough seasoning.
- Once the spinach is fully wilted and heated through, remove from heat.
- Transfer the sautéed spinach and mushrooms to a serving dish and serve immediately.
This sautéed spinach with mushrooms dish is easy to prepare and full of flavor, making it a great accompaniment to any meal. The combination of earthy mushrooms, vibrant spinach, and aromatic garlic and onions, all elevated by a hint of rosé and umami-rich soy sauce, ensures that this dish is both nutritious and delicious.
Sautéed spinach with mushrooms FAQ:
The total cooking time for sautéed spinach with mushrooms is approximately 15-20 minutes. This includes 2-3 minutes for sautéing the onions, 5-7 minutes for the mushrooms, and 3-5 minutes for wilting the spinach.
Store any leftovers in an airtight container in the refrigerator. They should be consumed within 3-4 days for best quality. Reheat gently on the stove or in the microwave before serving.
If you need a substitute for rosé wine, you can use vegetable or chicken broth for a non-alcoholic option or white wine if you prefer. Adjust the quantity to taste as needed.
The spinach is properly wilted when it has significantly reduced in volume and becomes a bright green color, which typically takes about 3-5 minutes of cooking after adding it to the pan.
Yes, you can use frozen spinach. Thaw and drain it well before adding it to the dish, and reduce the cooking time since it is already cooked.
Tips:
- Use fresh and firm mushrooms for the best texture and flavor.
- Make sure to thoroughly wash the spinach to remove any dirt or grit.
- Don't overcrowd the pan when sautéing the mushrooms and spinach to ensure even cooking.
- Feel free to adjust the amount of garlic and onion to suit your taste preferences.
- Choose a good-quality soy sauce to enhance the dish's umami flavor.
- You can substitute the rosé with a dry white wine or vegetable broth if preferred.
Nutrition per serving
4 ServingsCalories 80kcal
Protein 7g
Carbohydrates 9g
Fiber 3.22g
Sugar 2.93g
Fat 3.39g
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