Reviewed: Jun. 14, 2011

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!

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3 users found this review helpful

Reviewer:

Soup Loving Nicole

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Mar. 3, 2011

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

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2 users found this review helpful

Reviewer:

lisasamm

Cooking Level: Intermediate

Reviewed: Feb. 21, 2011

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.

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Reviewer:

khickster

Reviewed: May 21, 2010

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.

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Reviewer:

Yumyum ^^

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: May 11, 2010

Yummy!

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Reviewer:

creativesense

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: May 8, 2010

A great combination of flavors. However, I did use only 1 Tbsp. olive oil. I've already made this twice and will make again!

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jan. 22, 2010

I am always up for trying a new healthy side dish to go along with my main dish but i don't think this was it. I couldn't account for all the calories in a mediocre dish. It could have been my own flaw when cooking it, but i felt the wine and balsamic vinegar over powered the dish. I really love mushrooms and spinach but I couldn't taste them. i would be willing to try it again using half the wine, olive oil and balsamic vinegar.

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Reviewer:

sbolger

Cooking Level: Intermediate

Home Town: Westport, Massachusetts, USA

Living In: Acushnet, Massachusetts, USA

Reviewed: Jan. 9, 2010

I've been lookn for haelthy dishes. I found this one and decided to try it. I read the reviews and found the very helpful. I added may spinach after the white wine cooked down a bit and used the little bit of vinegar leftover in the measuring cup for a bit extra. Alittle sea salt and the pepper. It was very tasty. I ate it with coucous. I made one serving and it was very filling. A recipe that I am going to use again. ALSO if you don't have time or can't chop onions(Ican't) I bought pre chopped onions and pre sliced portabelo mushrooms. This saved me time and my eyes didn't burn all night. For quick and tastey this one is great. THANKS.

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1 user found this review helpful