Sautéed Spinach, Mushrooms, and Caramelized Onions
This sautéed spinach, mushrooms, and caramelized onions recipe is a rich, creamy, and flavorful side dish that pairs wonderfully with pasta, grilled meats, or seafood. With a luscious Parmesan and balsamic-infused sauce, it’s a versatile and satisfying accompaniment that’s easy to make and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish, Vegetable
- Method: Sautéing, Caramelizing, Simmering
- Cuisine: American, Italian-inspired
- Diet: Vegetarian
Ingredients
- Caramelized Onions:
- 1 tablespoon olive oil
- 3 large yellow onions, sliced
- ¼ teaspoon salt
- 1 tablespoon balsamic vinegar
- Other Ingredients:
- 1 tablespoon olive oil
- 10 oz mushrooms, sliced (button mushrooms recommended)
- 6 oz fresh spinach
- 1 cup half-and-half
- 1 cup shredded Parmesan cheese
- ¼ teaspoon salt
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring constantly for 10 minutes until they start to brown but don’t burn.
- Reduce heat to medium; continue cooking for another 10 minutes, stirring occasionally, and add ¼ teaspoon salt.
- Lower heat to medium-low and cook an additional 10 minutes, stirring occasionally until onions are golden brown and rich in color.
- Remove from heat, add balsamic vinegar, stir well to deglaze the pan, then transfer onions to a plate.
- In the same skillet, heat 1 tablespoon olive oil over medium heat. Add mushrooms, sprinkle with ¼ teaspoon salt, and cook for 5 minutes until softened.
- Add fresh spinach and stir gently on low heat until just wilted.
- Pour in half-and-half, bring to a boil, then reduce to simmer. Stir in ⅔ cup Parmesan cheese and ¼ teaspoon salt until cheese melts and sauce thickens.
- Add caramelized onions back to the skillet and mix thoroughly. Adjust consistency by adding more half-and-half or Parmesan cheese as needed.
Notes
- Variations: Substitute half-and-half with ½ cup heavy cream and ½ cup milk for a richer sauce. Omit cream and cheese for a lighter dish. Skip caramelizing onions and simply sauté if short on time. Add garlic or fresh herbs (thyme, parsley) for extra flavor.
- Storage: Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently on stovetop with a splash of half-and-half or milk to maintain creaminess.
