Balsamic mushrooms with spinach and tomatoes
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
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
- 150g mushroom
- 1 clove of garlic
- 1 onion
- 1 Tbsp olive oil
- 1 handful baby tomatoes, halved
- 1 pinch of chilli flakes
- 2 Tbsp Balsamic vinegar
- 3 handful of spinach
- 1 lemon, juiced
Instructions
- 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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Side - Stir Fry - Supper
- Cuisines: - Italian
- Ingredients: - Greens & Salads - Other Vegetables
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Nut Free - Vegan
- Skill Levels: - Easy
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