Sautéed Mushrooms and Spinach with Ricotta Salata

This simple but flavorful side dish is the perfect way to add some extra vegetables to your meal. The sautéed mushrooms and spinach are tender and juicy, while the ricotta salata adds a salty, nutty flavor. The whole dish comes together in just 15 minutes, making it a great option for a quick and easy weeknight meal.

The origins of sautéed mushrooms and spinach with ricotta salata are shrouded in mystery. Some say that it was first created by Italian immigrants in the early 1900s, while others believe that it was invented by a Swiss chef in the 1950s. Regardless of its true origins, this dish has become a staple in many cultures around the world. It is often served as a side dish, but it can also be used as a filling for pasta, ravioli, or lasagna.

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 pound cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 10 ounces baby spinach
• 1/2 cup ricotta salata cheese, shaved
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add mushrooms, thyme, salt, and pepper to the skillet.
3. Cook, stirring occasionally, until the mushrooms are softened and browned, about 5 minutes.
4. Add spinach to the skillet and cook, stirring constantly, until wilted, about 2 minutes.
5. Remove the skillet from heat and stir in ricotta salata and parsley.
6. Serve immediately.

Why It Works

• The combination of mushrooms and spinach is a classic for a reason. The mushrooms provide a meaty texture, while the spinach adds a pop of color and nutrients.
• Ricotta salata is a type of Italian cheese that is made from sheep's milk. It has a salty, nutty flavor that pairs well with the other ingredients in this dish.
• Sautéing the mushrooms and spinach in olive oil helps to develop their flavor and create a slightly crispy texture.