Garlic Sauteed Spinach with Balsamic Portobello Mushrooms

Garlic Sauteed Spinach with Balsamic Portobello Mushrooms

Prep Time: 6 min

Cook Time: 4 min

6 servings

Ingredients

1 1/2 pounds baby spinach leaves

4 tablespoons extra virgin olive oil 2 Tablespoons for Spinach 2 Tablespoons for Mushrooms

2 tablespoons chopped garlic (6 cloves)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

Lemon optional 
Sea or kosher salt, optional
1/3 cup balsamic vinegar
1 tablespoon light soya sauce optional- If you do use soya do not use salt as the soya is naturally salty.
1 tablespoon Dijon mustard optional 
4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

Directions

Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl, top with  a squeeze of lemon, and a sprinkling of sea or kosher salt.  


Remove stem from Portobello Mushrooms and clean with a brush. Mushrooms do not like water simply use a paper towel or a brush to clean them. Cut into thin strips. In a medium bowl, whisk together the balsamic vinegar and mustard let them marinate for at least an hour.


Use remaining olive oil, place in pan and saute till tender. Place on top of sauteed spinach, serve warm.  

Clean your baby spinach I use the dole packaged spinach that is
 pre- washed and run it through the salad spinner to get it really clean. A little water left on the leaves is OK as it will steam off when you saute.

Extra Virgin Olive Oil.

Add spinach when oil is hot and remaining ingredients several minutes later. The spinach will turn a bright green. Do not over cook or you will have wilted mushy spinach.

Remove stems from mushroom caps and discard. Use a brush to clean the mushrooms. No water what so ever. 

Slice mushrooms into strips 1 1/2 inches.

Use good quality ingredients.

Extra Virgin Olive Oil.

Balsamic Vinegar.

Light soy sauce.

Fresh cracked pepper it makes all the difference in the world.

Minced or Chopped Fresh Garlic.

Marinate for at least 20 minutes. Mushrooms are like sponges and will absorb the liquid they are in. So the longer the better.

Place your pan on medium heat.

Use remaining Extra Virgin Olive Oil.

Saute for color.  Remove from heat and add to your plated Sauteed Spinach. If you are using for Shabbos Day do not put this on the blech as that is how it will taste after it warms all morning. Serve at room temperature.