Easy Sautéed Spinach With Mushrooms & Onions
A creamy and delicious sautéed spinach recipe with mushrooms and onions, perfect for a quick meal.
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.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.