With onion, garlic, balsamic vinegar, and white wine, sautéed spinach and mushrooms. Southern Italy, and more specifically the Apulia region, is known for this delectable vegetable side dish.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 4 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 14 ounces fresh mushrooms, sliced
- 10 ounces clean fresh spinach, roughly chopped
- 2 tablespoons balsamic vinegar
- ½ cup white wine
- salt and freshly ground black pepper to taste
- chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted.
- Add vinegar, stirring constantly until it is absorbed, then stir in white wine. Reduce heat to low and simmer until wine is almost completely absorbed.
- Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot.
Reviews
We thought it was good but not great. Even with reducing the amount of liquid (wine), adding it first to boil off and only using a small amount of balsamic vinegar at the end, it was too wet. Taste was good though.
What a delightful recipe. I googled mushrooms and spinach and came up with this wonderful recipe. My husband loved it. Thank you. It is most definitely a winner which will be repeated in our house many times over.
It turned out perfectly and I’d read the reviews so I figured out why. First, like a lot of the reviews I added the liquids after the mushrooms were cooked and I let each one cook out before adding the next. The balsamic reducing added something amazing to the mushrooms. Second, dry your spinach or at least remove as much water as you can. Lastly, I used a wide mouth pan, a wok actually and a high enough heat. It was perfect as the mushrooms couldn’t get watery, the spinach wilted down quickly without going mushy. Salted it last as salt draws out a lot of water and anyway, with spinach being salty on its own, its best added last along with the pepper. I’m going to throw in a handful of cooked pasta just to make it a bit heftier.
This has only four stars? You have got to be kidding. This recipe is well thought through and tested. And, it’s very Italian. I lived there one year and didn’t have anything like this. Well done.
Loved it! I did not have white wine, and decided against Balsamic, but did add b/s chicken thighs to this to make a great supper over plain rice…….. there just seems to be a special flavour with spinach and mushrooms. Thank You for this recipe.
I love mushrooms and this was a good variation to try. Easy to make
I made this as well and made it as a chicken, spinach and mushroom stir-fry. I thinly sliced chicken breast that was still partially frozen and sauteed the thawed pieces in olive oil. Then removed chicken from pan, added a bit more olive oil and sauteed the garlic and mushrooms. and liquids. After mushrooms were tender, added the spinach and cooked chicken. Made sure wine had reduced. Added cracked pepper at the end.
Can’t get enough of this super recipe!!
I halved this recipe as there are only 2 of us. The next time I make this I will add the spinach last as I found the spinach was over-cooked and too slimy.
Was able get kids to eat with a little cheese added.
Just wasn’t for our taste. I really, really wanted to like this and just thought it okay. My husband, who likes almost everything, was even less impressed. I followed directions exactly. Many reviews said they thought it was too much olive oil but I didn’t think so. Unfortunately, this won’t be a recipe I will be repeating.
So easy and delicious! You’ll want to make it all the time! Good enough to eat as a light meal.
Very tasty and easy!
This recipe left my veggies all way overcooked and mushy. 1/2 cup wine was too much. Next time, I’ll reduce the amounts of balsamic vinegar and wine. Then, I’ll put the spinach in for just the last 30 seconds to 1 minute.
I made some changes. But I loved it. I’m not a fan of mushrooms and spinach but I liked it. I added more water to serve it as a soup.
I didn’t follow this exactly. I added 8oz mushroom instead of 14. I put about 2 tablespoons of white wine vinegar instead of white wine. I used 3 cloves of garlic. Lastly, I used a little less balsamic because of others’ comments. The outcome was pretty tasty and I’ll definitely make it again.
I’ll make it again but follow the default servings.
Fairly easy to make. Was a change from the usual spinach in oil and garlic. I did add toasted almonds before serving.
Fantastic two of my favorites combined to be a great side.
I did not have onions or mushrooms, so I substituted some onion powder and yellow/orange peppers. It was tasty. I do not typically eat cooked spinach, but this had a better flavor. Like others I doubled the amount of spinach, 1/4 c wine, and added the spinach last.
I did not have the mushrooms to add to this recipe so I made it with out them. It was good. My wife and grandson loved it however. I think I would have gave it at least a four star if I hasd the mushrooms in the dish as the recipe called for. I think it would have have given it a more earthy taste that I like.