Balsamic mushrooms with spinach and tomatoes
This balsamic mushrooms with spinach and tomatoes is a super easy dish that can be served as a side dish or as a main course (with pasta, toast, mashed potatoes etc). I made it with chestnut mushrooms but feel free to use other varieties.
Ingredients
Method
- Cut the mushrooms into bite-sized chunks or slices.
- Thinly slice the onion and garlic. Cut the tomatoes in half.
- Heat the oil in frying pan over medium heat, then add the onion and fry for 5 minutes. Add the mushrooms, garlic and chilli. Squeeze half of the lemon over it. Stir for a couple of minutes.
- Add the balsamic vinegar and tomatoes, season to taste, put a lid on, then turn down the heat and gently sauté for about 5-8 minutes.
- When the mushrooms and tomatoes are tender, add the spinach and some more lemonjuice, then stir. Put the lid on and cook for another 2-3 minutes until the spinach has wilted.
- Serve immediately with plenty of freshly ground pepper.