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Sauteed Spinach with Mushrooms & Caramelized Onions


  • 1 tablespoon olive oil

  • 4 cups onions, sliced

  • 1 tablespoon balsamic vinegar

  • 1 cup mushrooms, sliced

  • 2 cups spinach

  • 2 tablespoons white wine

  • Salt & Pepper to taste


  1. Heat olive oil on medium-high heat in a large skillet, when oil is heated, add sliced onions and cook for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning.

  2. Reduce heat to medium and add mushrooms to onions, cook for 5 minutes, then deglaze with 1 tablespoon wine, continue cooking for 5 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions and deglaze with remaining wine.

  3. Add spinach and saute until spinach is wilted. Deglaze with balsamic vinegar and season to taste with salt & pepper.


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