Description
Sautéed Spinach, Mushrooms, and Caramelized Onions is a savory, creamy side dish made with earthy mushrooms, tender spinach, and sweet caramelized onions in a light Parmesan cream sauce. Perfect for pairing with grilled meats, pasta, or as a standalone vegetarian delight.
Ingredients
- 2 tbsp olive oil (divided)
- 2 yellow onions, thinly sliced
- 1 tbsp balsamic vinegar
- 2 cups mushrooms, sliced (button or choice variety)
- 4 cups fresh spinach
- ½ cup half-and-half
- ⅓ cup shredded Parmesan cheese
- ½ tsp salt (or to taste)
Instructions
- aramelize the Onions:
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Add onions and cook, stirring often, until browned. Reduce heat to medium, add a pinch of salt, and continue until deeply caramelized.
- Deglaze with balsamic vinegar, scraping up browned bits. Remove from skillet and set aside.
- Sauté the Mushrooms:
- In the same skillet, heat the remaining olive oil over medium heat.
- Add mushrooms, sprinkle with a pinch of salt, and cook until tender and moisture evaporates.
- Wilt the Spinach:
- Add spinach to the skillet with the mushrooms, stirring until just wilted.
- Prepare the Cream Sauce:
- Add half-and-half to the skillet and bring to a gentle boil. Reduce to a simmer, stir in Parmesan cheese, and cook until the sauce thickens slightly.
- Combine and Serve:
- Return caramelized onions to the skillet, stirring to combine. Adjust sauce consistency if needed. Serve warm.
Notes
- Substitutions: Use coconut milk and dairy-free Parmesan for a vegan option.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating Tip: Reheat gently over low heat, adding a splash of half-and-half to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: : 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
