Italian-Style Mushrooms and Spinach Recipe

Use a little less olive oil, and start with just 1 tbsp balsamic vinegar, and 1/4 cup wine -- more can be added if you like..keep tossing spinach as it starts to wilt to keep combined with the mushrooms and onions, and sprinkle on some parmesean cheese just before serving....I will also add some diced and seeded Roma tomatoes at the very end before adding the cheese and serving.

Too much vinegar ... also, the ingredient order doesn't seem to work. Next time I'll add the wine early, let it simmer a bit, then add the spinach at the last minute with a splash of balsalmic - that way the spinach won't lose all its volume.

It turned out perfectly and I'd read the reviews so I figured out why. First, like a lot of the reviews I added the liquids after the mushrooms were cooked and I let each one cook out before adding the next. The balsamic reducing added something amazing to the mushrooms. Second, dry your spinach or at least remove as much water as you can. Lastly, I used a wide mouth pan, a wok actually and a high enough heat. It was perfect as the mushrooms couldn't get watery, the spinach wilted down quickly without going mushy. Salted it last as salt draws out a lot of water and anyway, with spinach being salty on its own, its best added last along with the pepper. I'm going to throw in a handful of cooked pasta just to make it a bit heftier.

I made this as well and made it as a chicken, spinach and mushroom stir-fry. I thinly sliced chicken breast that was still partially frozen and sauteed the thawed pieces in olive oil. Then removed chicken from pan, added a bit more olive oil and sauteed the garlic and mushrooms. and liquids. After mushrooms were tender, added the spinach and cooked chicken. Made sure wine had reduced. Added cracked pepper at the end.

I used fresh lemon juice instead of balsamic vinegar, and frozen spinach instead of fresh. It came out great! I do recommend sauteeing the mushrooms first, put them into a bowl, then the onions and garlic, add them to the mushroom bowl, then cook the frozen spinach. When the spinach is hot add the mushrooms/onions/garlic back in, stir, add the white wine and lemon juice, cook to incorporate all the flavors, then add salat to taste. Yum!

Made minor changes; used a shallot instead of an onion for a more subtle flavor; used way less olive oil (about 1/2 what the recipe calls for) and I agree that adding the wine to simmer with the mushrooms for a bit before adding the spinach is the way to go to avoid over cooking the spinach. It's a tasty side dish for any meal with beef/steak/pork etc.

Restaurant quality sidedish, definitely a keeper! Used 2 tbsp olive oil, 1 small onion (chopped), 3 cloves garlic (minced), 8 large mushrooms (sliced), 1/2 bag of spinach (not chopped), 1 tbsp balsamic vinegar, 1/4 cup white wine, s&p and no parsley. It only took about 20 minutes to make, too! As per past reviews, I added the spinach last (after the vinegar and white wine had reduced), so that the greens wouldn't be overcooked. Also, next time, I will use 2/3 bag of spinach as 1/2 a bag was just barely enough for 2 servings.

This recipe was an instant hit for my entire family. I substituted the wine for apple juice and used 6 cloves of garlic instead of two. (We are garlic lovers). It is important to allow the vinegar time to reduce before you pour in the white wine, (or in my case apple juice) while stirring it constantly.This allows it time to intermingle with the garlic, onions,vegetables and pick up the flavors. I did this on high heat in a stir fry motion. ( I do a lot of Asian cooking). It doesn't take long to reduce this way. Then when the pan was good and hot I poured in the apple juice, watched it sizzle and brought it to a fast bubble while stirring - and then quickly reduced the temperature of the pan and brought it to a slow bubble and allowed it to reduce and thicken to a creamy sauce. Not runny. This dish is fast and I make it right before serving. I am making this again tomorrow at the request of my children for Easter. My plan is to slightly caramelize the onions this time in bacon drippings and then add the garlic and saute the vegetables. I'll let you know how it goes!

This recipe left my veggies all way overcooked and mushy. 1/2 cup wine was too much. Next time, I'll reduce the amounts of balsamic vinegar and wine. Then, I'll put the spinach in for just the last 30 seconds to 1 minute.

It was great. However, mine finished with too much liquid. I'll follow the advise shared about starting with less balsamic and wine. Also, I may remove the mushroom/onion/garlic before wilting the spinach. I'll add them back in then. Like another commented, I used a wok.

Oh my. I did make minor adjustments, but this was incredible. I added the wine (Chardonnay) a few minutes after the mushrooms to reduce. A few splashes of balsamic went in with the spinach at the very end, and I only cooked that long enough for the spinach to start to wilt. We will absolutely make this again!

Simple to make. Loved it

Great as it is, but instead of salt, add a tsp of capers with the juice, adjust juice to taste.

omg all my guests loved it

Made twice so far. First time as recipe. Second time I made it into stuffing for raviolis. Either way great flavor. Will use the raviolis as a side dish for one of my Italian theme dinners. With a light cheese sauce.

Simple. Quick.

I loved the garlic mushrooms and olive oil and spinach! Left out the rest of the ingredients!

Didn’t think it would turn out this good!

My new go-to recipe when I’m short on time.

Made it as directed, but with white vinegar instead of wine. Very good, tangy flavor. It went well with our grilled steak and roasted green beans.