Sauteed Spinach and Mushrooms


I love this combination. The mushrooms are sauteed on a high heat and then the spinach is added and quickly cooked. Delicately flavored with sherry, honey, and a dash of nutmeg makes this an irresistible side dish. This would taste great with any meat or fish and would be a perfect complement to any holiday meal.


Ingredients for Sauteed Spinach and Mushrooms:

serves 4


12 ounces baby spinach

1 pound cremini mushrooms, thickly sliced

1/2 red onion, cut in half and sliced in half moon

3 cloves garlic, minced

dash of nutmeg

1 teaspoon grapeseed oil

1 tablespoon honey

1 tablespoon dry sherry

2 teaspoons low sodium tamari or low sodium soy sauce

Kosher salt

black pepper


Time-saving Tip: You can slice the mushrooms and onion in advance.


Let's see what we need:



Now let's cook.


Combine the sherry and honey and set aside.


Heat the pan along with the grapeseed oil to high heat. Add the mushrooms and season with salt and pepper. When mushrooms start to look wet about 1-2 minutes add the onion and then garlic.


Add the spinach and continue sauteeing over high heat. When the spinach starts to wilt add the sherry, honey, and tamari. Combine well. Adjust seasoning if needed.


It's ready! This is so good. The combination of spinach, mushrooms, onions and all of the flavorings really make this a delicious dish. Serve as a side or even as a vegetarian main over rice.


Enjoy!

2018 Cranberry Walk