This dish makes a great side for either dinner or lunch, but it’s also a very filling main dish if you’re going vegan. And who wouldn’t love a Meatless Monday Meal that can be served as two meals and satisfy your cravings? I found this recipe on AllRecipes.com and tweaked it by adding grated Parmesan to each serving.
What’s on your menu for Meatless Monday? Let me know if you’ve tried any of our recipes or have one that you would like to share.
4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
1/2 cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish
grated parmesan to taste
Heat the olive oil in a large skillet over medium-high heat. Sauté onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with grated parmesan and fresh parsley. Serve hot.