30 minutes
A delicious side dish featuring golden brown roasted mushrooms and shallots with wilted baby spinach, all flavored with garlic and olive oil.
Cremini Mushrooms, trimmed and sliced
0 lb
Shallots, peeled and sliced
each
Garlic Clove, peeled and chopped
each
tablespoons
to taste
to taste
0 oz
1. Prep and Toss
Preheat the oven to 425°F (220°C). On a large rimmed baking sheet, combine mushrooms, shallots, and garlic. Drizzle with 2 tablespoons of olive oil. Season with kosher salt and black pepper to taste. Toss the ingredients until well coated and spread out in an even layer.
2. Roast Mushrooms
Place the baking sheet in the oven and roast for 15-20 minutes, or until the mushrooms are golden brown and fragrant.
3. Add Spinach
Remove the baking sheet from the oven. Add the baby spinach and toss with the roasted mushrooms. If the mixture appears dry, drizzle with a little more olive oil.
4. Final Roast
Return the baking sheet to the oven. Roast for an additional 5 minutes, or until the spinach is just wilted. Halfway through, turn the spinach and mushrooms to ensure even cooking.
5. Season and Serve
Taste the mixture and adjust the seasoning with salt and pepper if necessary. Serve hot, or let cool to room temperature and enjoy as a side dish or warm salad.
Opt for fresh, high-quality mushrooms. Incorporate varieties such as shiitake, oyster, or chanterelles for complex flavors.
Preheat your oven and space the mushrooms evenly without overcrowding to achieve caramelization and avoid steaming.
Generously season the mushrooms with salt, pepper, and herbs like thyme or rosemary, adjusting after roasting if needed.
Cook spinach until just wilted in batches if necessary to preserve texture and vibrant color.
Gently wipe mushrooms with a damp cloth instead of soaking to prevent them from becoming soggy.
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