Fried mushrooms with spinach

Votes: 8

Time: 25 min.
Complexity: easily
Servings: 4

Fried mushrooms with spinach are the perfect low-carb side dish for beef steak, baked poultry, or fish. You can also serve them as an appetizer or use them as a filling for an omelet. Thinly sliced mushrooms are sautéed in olive oil with garlic until tender, then fresh spinach is added. A few minutes in the pan will wilt it. The finishing touch—a drizzle of balsamic vinegar—brings the dish to a fantastic finish. This side dish is quick to prepare and served immediately hot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups thinly sliced champignons
280 g of small spinach
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1 - 2 tbsp balsamic vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium skillet (not nonstick), heat the olive oil over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let it brown). Set the garlic aside and add the mushrooms. Increase the heat to medium and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are tender and browned in spots, 10-12 minutes.
Add the spinach, season with additional salt to taste, and toss with tongs until completely wilted. If all the spinach doesn't fit in the pan, cover it with a lid for a few minutes, then remove the lid, toss, and add the rest. Transfer to a serving platter, drizzle with balsamic vinegar, and serve the spinach and mushrooms hot.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Healthy eating / Gluten-free dishes / Low-carb meals / Main courses / Side dishes / Vegetables and mushrooms / Appetizers / Vegetable appetizers

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