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.
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I love spinach and mushroom sautee. I am familiar with olive oil, garlic and white wine but...