Mushroom and Spinach Sauté with Shaved Parmesan
This mushroom and spinach saute with shaved parmesan is another quick, simple side dish recipe that is delicious and pairs well with most main dishes. My son especially loved the mushrooms, and my daughter liked the dish topped with balsamic vinegar. This easy mushroom and spinach sauté paired nicely with crispy chicken parmesan, fettuccine alfredo, and some crusty bread.
Mushroom and Spinach Sauté with Shaved Parmesan
Ingredients:
- 1 tbsp olive oil
- 4 oz cremini mushrooms, thickly sliced
- 3 cloves of garlic, minced
- Dash of crushed red pepper flakes, to taste
- 5 oz baby spinach
- 1 tbsp water
- Sea salt and freshly cracked pepper, to taste
- Shaved Parmesan, to taste
- Balsamic vinegar, to taste, optional
How to Make a Mushroom and Spinach Sauté with Shaved Parmesan
Preheat the butter or olive oil in a large skillet over medium-high heat. Add the mushrooms to the HOT skillet and leave undisturbed for 2-3 minutes, before flipping them to brown on the other side for 2 minutes.
Add the minced garlic, crushed red pepper flakes, and spinach to the skillet.
Add a tablespoon of water and cook, stirring constantly for 1-2 minutes, or until the spinach is just wilting. Season with sea salt and freshly cracked pepper, to taste.
Pour into a serving bowl and top with shaved Parmesan.
For a little extra flavor, add a drizzle of balsamic vinegar, if desired. Serve immediately. Enjoy.
Equipment
Ingredients
- 1 tbsp butter or olive oil
- 4 oz cremini mushrooms thickly sliced
- 3 cloves of garlic minced
- Dash of crushed red pepper flakes
- 5 oz baby spinach
- 1 tbsp water
- Sea salt and freshly cracked pepper to taste
- Shaved Parmesan
- Balsamic vinegar if desired
Instructions
- Preheat the butter or olive oil in a large skillet over medium-high heat. Add the mushrooms to the HOT skillet and leave undisturbed for 2-3 minutes, before flipping them to brown on the other side for 2 minutes.
- Add the minced garlic, crushed red pepper flakes, and spinach to the skillet.
- Add a tablespoon of water and cook, stirring constantly for 1-2 minutes, or until the spinach is just wilting. Season with sea salt and freshly cracked pepper, to taste.
- Pour into a serving bowl and top with shaved Parmesan.
- For a little extra flavor, add a drizzle of balsamic vinegar, if desired.
- Serve immediately. Enjoy.
It looks delicious! I do like the balsamic vinegar touch! 🙂 Happy New Year, Pam!
I love mushrooms and this look delicious Pam!
We use spinach in many dishes and usually have a bag on hand, but I can’t remember the last time we just cooked it as a side dish – just don’t think of it. Your version looks very good and maybe we can remember it the next time we’re looking for a side dish.
I had some stir-fried spinach today too. Love yours combined with mushrooms even more, Pam.
Mushrooms and spinach combine so well, don’t they? This is a wonderful dish — easy, and loaded with flavor. Thanks — and Happy New Year!
What a nice way to cook spinach! I add spinach to shrimp, just adding it for long enough to warm it up at the end of the cooking. It looks so pretty and has so much flavor! Next time, I’ll try to remember the parmesan, too.
Sounds great! Happy New Year!
What a great combination of ingredients. Spinach is my favorite vegetable.
I go through phases where I crave spinach something fierce. I’ll have to make this next time one hits!
I love sautéed mushrooms and spinach with a good steak! How come I never thought to combine them together for a side dish? YUM!
Great! This fits well, mushroom and spinach, perfect partner of all time, for me. haha, It was my grand mom’s favorite dish. She loves cooking this two together in one cuisine. But your recipe look so easy to prepare and serve. I think I would rather prepare this first thing in the morning than cooking some meaty stuffs in the fridge. Thumbs up!