THE RECIPE JOURNAL · Side Dish
Garlic-Infused Balsamic Spinach and Mushrooms
This simple and flavorful dish combines tender spinach and savory mushrooms sautéed in a rich garlic-infused balsamic glaze. It’s a quick and healthy side that adds a delicious twist to any meal.
FROM THE KITCHEN • Garlic-Infused Balsamic Spinach and Mushrooms
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a large bowl, whisk together olive oil, balsamic vinegar, lemon zest and juice, and garlic. Toss in the sliced mushrooms and let them soak up the flavors for at least an hour. When you’re ready to cook, melt the butter in a skillet over medium-low heat. Cook it until it turns golden and smells nutty, about 5 to 8 minutes. Drain the mushrooms, saving the marinade for later, then add the mushrooms to the skillet. Sauté them for a few minutes until they start to soften. Next, add the spinach along with a couple of tablespoons of the reserved marinade. Lower the heat to medium-low and cook everything together for about 20 minutes, stirring occasionally. Finish by seasoning with salt and pepper to taste.
Why you’ll love it
This dish combines the rich flavors of garlic and balsamic vinegar with tender spinach and mushrooms. It’s quick to make and full of vibrant taste. Plus, it’s a healthy way to enjoy your greens with a savory twist.
How to serve
Serve this as a side dish alongside grilled chicken or steak. It also works well tossed with pasta or as a topping for toasted bread. A sprinkle of Parmesan or toasted nuts can add a nice texture contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to keep the vegetables tender. Avoid freezing as it can change the texture of the spinach and mushrooms.
