Spinach, Mushroom & Caramelized Onions

 

Creamed Spinach, Mushroom & Caramelized Onions

2 onions quartered, sliced, and slices separated
8 ounces of button mushrooms sliced
5 ounces of baby spinash (I remove the stems)
2 tbs olive oil
2 dashes of balsamic vinegar
1/2 cup of heavy whipping cream or 1 cup of half and half
1 cup of asiago cheese, grated
salt and pepper to taste

Place one tablespoon of olive oil in large non-reactive frying pan, add the onions and heat on high. Two onions sounds like too much, but they cook down quite a bit. Stir occasionally so onions don't burn, about 10 minutes. Turn down heat to medium and cook for another 10 minutes, stirring occasionally so mushrooms don't burn. Turn down heat to low and sprinkle a little salt on onions and cook for another 10 more minutes till onions are caramelized. Deglaze the pan with a few dashes of balsamic vinegar then remove onions to a plate or bowl.

Add one tablespoon of olive oil to same pan along with the mushrooms. Cook mushrooms on medium heat till soft. Add all the baby spinach and stir cooking the spinach till it's just wilted, it doesn't take long. Add some freshly ground pepper to taste. Immediately add half and half or heavy whipping cream or milk and turn up the heat. When cream starts to boil, turn down the heat and add the grated asiago cheese. Stir till thick and cheese melts. Next add caramelized onions back in and stir to incorporate, serve immediately.

You could serve this creamed mixture over pasta such as tagliatelle or farfalle or even over rice. If mixture is too thick, add more cream, if too thin, add more grated cheese. Oh my word, this is so delicious. I usually make spinach and mushroom saute with balsamic vinegar. But if you want a rich and more decadent meal, try this with the addition of onions, cream, and asiago cheese.

Enjoy !