Sautéed Spinach and Mushrooms

An Italian Grandmothers Sautéed Spinach and Mushrooms

2- 3 tablespoons olive oil
1/2 c minced onion
3 cloves garlic, chopped
2 cups sliced button or Bella mushrooms
Sea salt and freshly ground black pepper
1-2 bunches spinach, chopped
1 Tablespoons balsamic vinegar
1-2 Tablespoons white wine

Heat 2 T of the oil in a large skillet over medium heat. Add the garlic and onion and cook until tender and fragrant, do not allow the garlic to brown. Remove from the pan. Add in a little more oil and the mushrooms. Turn the heat to medium high cook, stirring occasionally, until the mushrooms are cooked through and the edges become browned. 8-10 minutes

Add the garlic and onion back to the pan. Stir into the mushrooms. Top with chopped spinach and sprinkle with salt. Stir the vegetables until the spinach is wilted or lower the heat and cover the pan for a few minutes. Just before serving season with salt and pepper to taste. Stir in the balsamic vinegar and white wine.

Can be served hot or at room temperature.

Adapted from: allrecipes.com

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