Easy Sautéed Spinach With Mushrooms & Onions: The Ultimate Comfort Food Recipe
Introduction to Easy Sautéed Spinach With Mushrooms & Onions
Imagine a dish that brings together the earthiness of mushrooms, the sweetness of caramelized onions, and the vibrant freshness of spinach, all enveloped in a creamy sauce. This easy sautéed spinach with mushrooms and onions recipe is not just a treat for your taste buds; it’s a simple, nutritious meal that anyone can whip up in no time. Perfect for a quick weeknight dinner or a special occasion, this dish is both comforting and satisfying. Plus, it’s packed with nutrients, making it a healthy choice for all ages.
A Personal Story Behind My Easy Sautéed Spinach With Mushrooms & Onions Journey
Growing up, my grandmother often made sautéed vegetables as a side dish for family dinners. She would always emphasize the importance of fresh ingredients and the joy of cooking. One of my favorite memories was standing by her side, watching her caramelize onions until they turned golden brown. Now, I carry on that tradition with my own twist, adding mushrooms and spinach for a delightful combination that still reminds me of her every time I cook it.
What Makes This Easy Sautéed Spinach With Mushrooms & Onions Recipe Special?
This recipe is special not only for its rich flavors and creamy texture but also for its versatility. You can serve it as a main dish, a side, or even over pasta for a filling meal. The caramelized onions provide a depth of flavor that pairs beautifully with the earthiness of the mushrooms and the vibrant spinach. Plus, it’s quick and easy to prepare, making it accessible for cooks of all skill levels. And let’s not forget the creamy half-and-half and Parmesan cheese that bring it all together!
The Full Easy Sautéed Spinach With Mushrooms & Onions Recipe
Ingredients
- 1 tablespoon olive oil
- 3 large yellow onions, sliced
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 10 oz mushrooms, sliced
- 6 oz spinach
- 1 cup half-and-half
- 1 cup shredded Parmesan cheese
- ¼ teaspoon salt
Instructions
- Caramelize the onions: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 10 minutes, stirring constantly until they start to brown. This process releases natural sugars, creating that delicious sweet flavor.
- Continue cooking: Reduce the heat to medium and continue cooking the onions for another 10 minutes until they brown further. Add a pinch of salt and cook for an additional 10 minutes on medium or low heat, stirring occasionally. Patience is key here; the longer you cook them, the sweeter they become.
- Deglaze the pan: Remove the skillet from heat and sprinkle the onions with balsamic vinegar to deglaze the pan. This will help lift those flavorful bits stuck to the bottom. Stir well and transfer the caramelized onions to a plate.
- Cook the mushrooms: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms, sprinkle with salt, and cook for about 5 minutes until the mushrooms are soft. Keep stirring to ensure even cooking.
- Add the spinach: Add the fresh spinach to the skillet and stir on low heat until the spinach starts to wilt. This will only take a couple of minutes, so keep an eye on it!
- Make the creamy sauce: Pour the half-and-half into the mushroom and spinach mixture and bring it to a quick boil. Reduce the heat to a simmer. This will create a luscious, creamy texture that coats the vegetables.
- Add cheese: Stir in ⅔ cup of shredded Parmesan cheese and ¼ teaspoon of salt. Keep stirring until the cheese melts completely, creating a rich sauce.
- Combine everything: Add the caramelized onions back to the skillet with the pasta sauce. Adjust the consistency of the sauce by adding more half-and-half if it’s too thick or more Parmesan cheese if it’s too thin. Taste and adjust seasoning as needed.
Serving Suggestions and Variations for Easy Sautéed Spinach With Mushrooms & Onions
This dish is incredibly versatile. You can serve it over your favorite type of pasta for a delicious meal, or as a side dish to accompany grilled chicken or fish. For a healthier option, consider serving it over quinoa or brown rice. You can also sprinkle some crushed red pepper for a kick or add other vegetables like bell peppers or zucchini for added nutrition. If you want to make it vegan, substitute the half-and-half with a plant-based cream and use nutritional yeast instead of Parmesan cheese.
Frequently Asked Questions About Easy Sautéed Spinach With Mushrooms & Onions
Can I use frozen spinach? Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the skillet.
How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I make this dish ahead of time? Yes, you can prepare the caramelized onions and the mushroom-spinach mixture ahead of time. Just combine them before serving and heat through.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Calories per Serving: 320
- Servings: 4
Easy Sautéed Spinach With Mushrooms & Onions
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 3 large yellow onions, sliced
- 0.25 teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 10 oz mushrooms, sliced
- 6 oz spinach
- 1 cup half-and-half
- 1 cup shredded Parmesan cheese
- 0.25 teaspoon salt
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for about 10 minutes, stirring constantly until they start to brown.
- Reduce the heat to medium and continue cooking the onions for another 10 minutes until they brown further. Add a pinch of salt and cook for an additional 10 minutes on medium or low heat, stirring occasionally.
- Remove the skillet from heat and sprinkle the onions with balsamic vinegar to deglaze the pan. Stir well and transfer the caramelized onions to a plate.
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms, sprinkle with salt, and cook for about 5 minutes until the mushrooms are soft.
- Add the fresh spinach to the skillet and stir on low heat until the spinach starts to wilt.
- Pour the half-and-half into the mushroom and spinach mixture and bring it to a quick boil. Reduce the heat to a simmer.
- Stir in ⅔ cup of shredded Parmesan cheese and ¼ teaspoon of salt. Keep stirring until the cheese melts.
- Add the caramelized onions back to the skillet with the pasta sauce. Adjust the consistency of the sauce by adding more half-and-half if too thick or more Parmesan cheese if too thin.