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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g 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

Method
 

  1. Cut the mushrooms into bite-sized chunks or slices.
  2. Thinly slice the onion and garlic. Cut the tomatoes in half.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with plenty of freshly ground pepper.