Sauteed Spinach and Mushrooms

Recipe View Heat 1 tablespoon of olive oil in a wok or large, deep frying pan over medium heat. (2 minutes)

Recipe View Add the chopped onion and sauté until softened and translucent, approximately 3-5 minutes, depending on your preferred level of tenderness. (5 minutes)

Recipe View Introduce the chopped portabello mushrooms and sauté for an additional 4-5 minutes, allowing them to release their earthy aromas and slightly soften. (5 minutes)

Recipe View Incorporate the finely chopped garlic and sauté for just 1 minute, being careful not to burn it. (1 minute)

Recipe View Add the chopped tomato and cook for 1-2 minutes, allowing its juices to meld with the other flavors. (2 minutes)

Recipe View Remove the entire mixture from the pan and set aside in a bowl to keep warm.

Recipe View Add the remaining 1 tablespoon of olive oil to the same pan, increasing the heat to medium-high. (1 minute)

Recipe View Add the fresh baby spinach, salt, and pepper. Cook, tossing continuously, until the spinach begins to wilt, about 1-2 minutes. (2 minutes)

Recipe View Return the onion and mushroom mixture to the pan, incorporating it thoroughly with the wilted spinach.

Recipe View Continue to toss and stir until the spinach is cooked to your desired doneness, ensuring all the flavors are harmoniously blended.

Recipe View Sprinkle generously with grated Parmesan cheese just before serving.