Spinach & Mushroom Sauté

One of the things I love? Simple recipes that are fast and packed with flavor - and this one definitely delivers!  

It’s a great side dish, but if you want to make it a meal, just add some steak or salmon.

Mushrooms have some pretty unique health benefits!

A big example: because they absorb vitamin D from the sun while they’re growing, they pass it along to you when you eat them… making them one of the few natural food sources of this important micronutrient!

Plus, mushrooms are loaded with antioxidants and other nutrients that offer protection against diseases like cancer. 

And they may also help you balance your blood sugar and gut health, and can be great for your thyroid and metabolism, too. 

Plus, their meaty “umami” flavour and texture make them a good addition to stir-fries, salads, and more!

(makes 4 servings)

• 2 Tbsp olive oil 
  
• 1 small red bell pepper, chopped
  
• 1 small onion, chopped 
  
• 2 cloves garlic, chopped
  
• 14 oz (400 grams) sliced fresh mushrooms, sliced
  
• 10 oz (280 grams) rinsed & dried fresh spinach, roughly chopped
  
• 2 Tbsp balsamic vinegar
  
• ¼ cup (60 ml) white wine or apple cider vinegar
  
• Salt and freshly ground black pepper to taste
  

Heat oil in a large skillet over medium-high heat. Add the bell pepper and sauté for 3-4 minutes, and then add the onion and garlic.

Continue sauteing until tender, then add the mushrooms and cook until they begin to soften and shrink, about 3 to 4 minutes.

Toss in the spinach in batches and sauté until spinach is wilted

Add the balsamic vinegar and stir until it is absorbed and then the white wine or apple cider vinegar. When it has reduced, remove it from the heat and season with a little salt and pepper.

Serve and enjoy!