25 minutes
A simple yet savory side dish featuring roasted mushrooms and wilted spinach, perfect for a weeknight dinner or meal prep.
Cremini Mushrooms, cleaned and sliced
0 lb
Small Shallots, peeled and thinly sliced
each
Garlic Clove, peeled and finely chopped
each
tablespoons
to taste
to taste
0 oz
1. Preheat Oven and Season Vegetables
Preheat your oven to 425 degrees, ensuring it's up to temperature before the mushrooms hit the heat. In a large bowl, toss the sliced mushrooms, shallots, and garlic with 2 tablespoons of olive oil until they're well-coated. Season the mixture generously with salt and pepper. This combination of earthy mushrooms and sharp shallots will become irresistibly fragrant as they roast.
2. Roast Vegetables
Spread the seasoned mushroom mixture evenly on a rimmed baking sheet. Place it in the preheated oven and let it roast for 15 to 20 minutes. As the mushrooms cook, they'll take on a golden brown color and their flavors will deepen and concentrate, offering a rich umami taste and a satisfying texture.
3. Add Spinach and Serve
After roasting, remove the baking sheet from the oven and quickly scatter the baby spinach over the mushrooms. If the mix seems a bit dry, drizzle a touch more olive oil over the top. Toss everything together gently, allowing the heat from the mushrooms to slightly wilt the spinach. This should take about 5 minutes, and you might want to turn the mixture once halfway through for even wilting.
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