Great way to use fresh spinach. I didn't bother chopping the spinach since it wilts down. I did add 4 cloves of garlic :)

I doubled this recipe and served it with Garlic herb pork tenderloin from this site. It was really good but it had to cook a long time for the balsamic vinegar to evaporate. I will make this again.

12-2-11; Pretty good, but turned out too watery - takes a long time to reduce the wine/vinegar.

I love spinach and mushroom sautee. I am familiar with olive oil, garlic and white wine but the balsamic vinegar mixed in was completely different for me. I was game to try anything new. Thou I sometimes like the slightly stronger taste of vinegar (with other dishes) I know balsamic vinegar can overpower the taste of other ingredients with its "sweet and sour" complex flavors. I sauteed the mushrooms with about 2T of olive oil and red onions, garlic then added the white wine and let it cook down. I added almost 1/2 T of vinegar, to taste. The spinach was added last as it cooks down really fast. Hubs liked the flavor of balsamic vinegar but that is all he could taste-not the wine, spinach or mushrooms. I thought the taste was ok but I am glad that I did not add the full amount of vinegar, olive oil and white wine the recipe asks for as I am afraid it would have been much too overpowering for the spinach and mushroom. This balsamic vinegar gave the mushroom and spinach sautee a different taste. Then again you would have to like the "sweet and sour" flavor of balsamic vinegar. I also don't think you needed to add that much olive oil, white wine and/or balsamic vinegar. For myself I just eye-balled the amount and add to taste as I sautee. I finished this off with some seasoned Hawaiian sea salt, fresh ground black pepper and then garnished with fresh chopped italian flat leaf parsely. If I were to make this again I would cut back even more on the balsamic vinegar to 1/2 - 1 tsp.

I am unfamiliar with Southern Italian cooking so I was curious and wanted to give this a shot. I am, however, quite familiar with sautéing spinach with garlic and olive oil, so it was basically cooking it with the wine and even more so the vinegar, that was something different for me. I was not prepared for just how much I would dislike this. First, even tho' I cooked the spinach at the end, after the wine and vinegar had cooked out, it was still overdone. Second, the wine and especially the balsamic vinegar, completely overtook the delicate flavor of the spinach with an unpleasant, overbearing tang. I'm afraid it was completely unpalatable to me.

I cut the olive oil in half to make it healthier and threw in some yellow and red bell for extra nutrition and color. Oh and I used baby spinach leaves so there was no need to chop. This is one I will definitely make again, thanks!

I used wine vinegar instead of balsamic. Very good side for bolognese pasta!

Great, easy recipe. Based on other reviews I omitted the vinegar. I also let the spinach cook down and added about a dozen whole grape tomatoes.

Restaurant quality sidedish, definitely a keeper! Used 2 tbsp olive oil, 1 small onion (chopped), 3 cloves garlic (minced), 8 large mushrooms (sliced), 1/2 bag of spinach (not chopped), 1 tbsp balsamic vinegar, 1/4 cup white wine, s&p and no parsley. It only took about 20 minutes to make, too! As per past reviews, I added the spinach last (after the vinegar and white wine had reduced), so that the greens wouldn't be overcooked. Also, next time, I will use 2/3 bag of spinach as 1/2 a bag was just barely enough for 2 servings.

Yummy!