Sautéed Spinach, mushrooms, and caramelized onions – a delectable side dish formula that will go incredible with bunches of principle dishes.

The kinds of mushrooms, spinach, caramelized onions, garlic, and Parmesan cheddar blend actually well in this veggie lover dish. It's very flexible: you can eat it as-may be, particularly in case you're longing for some great tasting, rich vegetables. You can serve it close by some pasta, ravioli or instant tortellini. It is additionally incredible with flame broiled steak, pork, or chicken.

For me, by and by, this heavenly Sautéed Spinach with Mushrooms and Caramelized Onions is a most loved side dish for barbecued meats. The formula is adaptable: you can prohibit the velvety sauce and Parmesan cheddar, in case you're endeavoring to eat somewhat more beneficial (despite the fact that the formula doesn't utilize quite a bit of either). You can likewise preclude onions on the off chance that you don't care for them, or, on the off chance that you don't have room schedule-wise to caramelize them, simply saute them.



Caramelized onions

  • 1 tablespoon olive oil
  • 3 onions , medium or large, sliced
  • pinch of salt
  • 1 tablespoon balsamic vinegar

Cooked mushrooms and spinach:

  • 1 tablespoon olive oil
  • 8 oz mushrooms , sliced (such as button mushrooms, shiitake, etc.)
  • 3 garlic cloves , minced
  • pinch of salt
  • 6 oz spinach , fresh

Optional cream sauce

  • 1/3 cup heavy cream
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese shredded
  • 1/4 teaspoon salt

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.
Cooking mushrooms and spinach
  1. 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.
  2. 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.
Optional cream sauce
  1. 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.
  2. Serve as a side dish along grilled meats.

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