Recipe: Balsamic Mushrooms & Spinach

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I’m not a big veggie fan, but lately I’ve been addicted to this side dish.
The amounts for all of the ingredients can be adjusted to taste.

Balsamic Mushrooms & Spinach

1 Tbsp garlic olive oil*
1 lb. mushrooms, sliced
3 cups fresh baby spinach, washed
1 ½ Tbsp maple balsamic vinegar*
salt and pepper

Heat olive oil in a large skillet over medium heat. Add mushrooms and saute for 5 minutes or until mushrooms begin to release their juices. Add spinach to the pan. Sprinkle with maple balsamic vinegar. Cover and cook until spinach wilts, about 2-3 minutes. Uncover. Add salt & pepper to taste. Serve immediately.

*Regular olive oil and balsamic vinegar can be substituted.

Buy Michigan: My favorite maple balsamic vinegar is made by Doodles Sugar Bush in Blanchard, Michigan. Delicious garlic olive oil can be found at Old World Olive Press, a Michigan-based company with several locations in the state.

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