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Sautéed Spinach, mushrooms, and caramelized onions

Sauteed spinach, mushrooms, and onions, side dish, vegetarian recipe, how to cook vegetables

The flavors of mushrooms, spinach, caramelized onions, garlic, and Parmesan cheese mingle really well in this vegetarian dish. It’s quite versatile: you can eat it as-is, especially if you’re craving some good-tasting, creamy vegetables.  You can serve it alongside some pasta, ravioli or ready made tortellini. It is also great with grilled steak, pork, or chicken.

For me, personally, this is a favorite side dish for grilled meats. The recipe is flexible: you can exclude the creamy sauce and Parmesan cheese, if you’re trying to eat a little bit healthier (even though the recipe doesn’t use much of either). You can also omit onions if you don’t like them, or, if you don’t have time to caramelize them, just saute  them.

Sauteed spinach, mushrooms, and onions, side dish, vegetarian recipe, how to cook vegetables

Sautéed Spinach, mushrooms, and caramelized onions

Total Time: 1 hour

Yield: 4 servings

Sautéed Spinach, mushrooms, and caramelized onions

Ingredients

    Step 1. Caramelized onions
  • 1 tablespoon olive oil
  • 3 onions, medium or large, sliced
  • pinch of salt
  • 1 tablespoon balsamic vinegar
  • Step 2. Adding mushrooms and spinach:
  • 1 tablespoon olive oil
  • 10 or 15 small mushrooms, sliced (such as button mushrooms, shiitake, oyster, etc.)
  • 3 garlic cloves, minced
  • pinch of salt
  • 3 cups spinach
  • Optional cream sauce
  • 1/3 cup heavy cream
  • 1/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt

Instructions

    Step 1. Caramelized onions
  1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
  2. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
  3. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes.
  4. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
  5. Step 2. Adding mushrooms and spinach
  6. After you have started cooking onions, heat 1 tablespoon olive oil in another pan, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms) and minced garlic. Add just a pinch of salt. Reduce heat to medium-low and cook mushrooms and garilc covered for about 20 minutes, occasionally stirring.
  7. Add cooked mushrooms to the pan with caramelized onions, add 3 cups of spinach and stir on low heat just until spinach wilts. Serve as is as a side dish or proceed to make a creamy sauce as below.
  8. Optional cream sauce
  9. Add heavy cream, milk, Parmesan cheese and 1/4 teaspoon salt to the mushroom-onions-spinach mixture on medium-low heat and mix. Stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts and starts to coat the vegetables.
  10. Serve as a side dish along grilled meats.
http://juliasalbum.com/2014/04/sauteed-spinach-mushrooms-and-onions/

{ 11 comments… add one }

  • Shashi @runninsrilankan April 28, 2014, 2:49 pm

    Wow – Julia, your pictures are amazing! I never thought spinach, mushrooms and onions could look THIS good!

  • sarah k @ the pajama chef April 28, 2014, 7:56 pm

    i love sauteed mushrooms…and spinach and onions. this sounds so good!

  • Jaclyn April 28, 2014, 9:41 pm

    Beautiful photos Julia!

  • ela@GrayApron April 29, 2014, 1:21 am

    What a yummy, juicy and flavorful dish! :) ela

  • Chris @ The Café Sucré Farine April 29, 2014, 6:20 am

    Sounds wonderful Julia, I could probably figure out a way to enjoy this for breakfast, lunch or dinner.

  • Benitra Colvin May 3, 2014, 3:38 pm

    Made this tonight and everyone had seconds. It was delicious and I followed the recipe exactly as written. Thanks for submitting such a tasty meal.

  • Kelley May 10, 2014, 11:28 pm

    Oh my. This looks amazing! Something I must try asap!

  • Amy @ Thoroughly Nourished Life May 11, 2014, 8:50 pm

    Oh deliciousness! There is nothing as indulgent and delightful to the senses as mushrooms and cream. Add some pasta and you’ve got a complete meal. Thanks Julia!

  • Tash May 12, 2014, 4:00 am

    Hi Julia,
    This is one of my favourite things to toss with plain pasta and, sometimes if I’m in the mood for it, I’ll throw in some chicken too. Technically, if you remove the spinach and use creme fraiche instead, along with chicken and cidre, it becomes the French dish ‘fricassée’, which we ate quite a bit in France (particularly the Auvergne). Yummy!

  • Jackie May 30, 2014, 11:05 pm

    Made this recipe tonight and it was amazing.

    • Julia July 8, 2014, 3:06 pm

      Thank you, Jackie! I am glad you enjoyed this recipe!

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