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Italian Sauteed Mushrooms and Spinach
A Southern Italian dish of fresh spinach and mushrooms sauteed in hot oil then simmered in balsamic vinegar and your favourite white wine. Makes a great low carb meal.
Ingredients
Serves: 4
- 4 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, diced
- 400g mushrooms, sliced
- 300g fresh spinach, roughly chopped
- 2 tablespoons balsamic vinegar
- 130ml white wine
- salt and freshly ground black pepper, to taste
- chopped fresh parsley, for garnish
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Heat the olive oil in a large frying pan over medium high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms then saute until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and saute, stirring constantly for a few minutes, until spinach is wilted.
- Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low then simmer until the wine has almost completely evaporated. Season with salt and pepper to taste then sprinkle with fresh parsley. Serve hot.
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Reviews and Ratings
Global Ratings:
(162)
Reviews in English (105)
Altered ingredient amounts. Love this recipie - I use a little less white wine, though. I make this all the time, especially with the Garlic Marinated Steaks. - 29 Sep 2008
Altered ingredient amounts. Use a little less olive oil, and start with just 1 tbsp balsamic vinegar, and 1/4 cup wine -- more can be added if you like..keep tossing spinach as it starts to wilt to keep combined with the mushrooms and onions, and sprinkle on some parmesean cheese just before serving....I will also add some diced and seeded Roma tomatoes at the very end before adding the cheese and serving. - 29 Sep 2008
A different and very tasty way to serve spinach. The balsamic vinegar gives it an interesting taste. Even though I used all 4 tbsp. of olive oil as the recipe indicates, I don't think all of it is really necessary. You could probably cut it in half without losing any flavour. - 29 Sep 2008