This is one of our favorite veggie combos for Spring. We sautéed all the mushrooms and about 3/4 of the spinach with one whole onion to make a large batch. It's amazing how quickly spinach cooks down!
This veggie trifecta can be added to a lot of dishes. Our suggestions would be to
a) add it to your favorite pasta (with more butter and/or olive oil, and maybe a sprinkle of parmesan cheese or red pepper flakes)
b) make an egg scramble, and stir in a scoop of these veggies in when the eggs are about 1/2 cooked, for a super-easy and super-healthy breakfast.
c) serve as a side dish to fish or chicken
d) check out our Quesadilla recipe, where we added veggies and cheddar cheese between 2 All Souls Tortillas for a delicious snack!
- Slice mushrooms into strips, and slice onion in halves and then into strips (we like this texture better than dicing the onion in to little cubes)
- In a medium or large pan, heat 2 tbsp (at least enough to cover the bottom of the pan) of oil over medium-low heat.
- First, add the onions, and add some salt and pepper. Let the onions cook, stirring a few times, until they start to become translucent and smell delicious, for about 5 minutes. If the onions are starting to brown already - turn down the heat! It's better to cook them a little more slowly than to burn them, because they'll get a bitter flavor.
- Then, add the mushrooms and stir, and cook for another 5 minutes, until the mushrooms are soft.
- Finally, add a big heap of spinach, and cook, stirring regularly because the greens cook quickly. When the first heap of spinach cooks down, in just a couple of minutes, you can decide if you want to add more spinach, or if you're done. You don't need to cook the greens any longer than it takes for them to wilt down. This will preserve their color and nutrients.
Add to one of the recipes above, and save the leftovers in tupperware!