I like mushrooms and spinach and easy, and this recipe features all three. This recipe is from the NYTimes, and I only tinkered with proportions. It is a no-fuss side dish with baked chicken or fish or steak – any kind of simply prepared protein. 

The ingredients:

1 5 oz. box of baby spinach;

2 to 2-1/2 cups cremini mushrooms (sliced);

1 cup sliced shallot;

2-3 tablespoons olive oil;

1 to 1-1/2 teaspoon chopped garlic;

salt and pepper. 

I started turning the oven on to 425 degrees. And then I moved on by prepping the vegetables: peeling and thinly slicing the shallot; peeling and chopping the garlic; and washing and slicing (maybe 1/4″ thick) the mushrooms. 

I chopped rather than smushed the garlic because I thought it would be less likely to burn in the oven that way. (Which was correct – the garlic roasted but did not burn.)

I put everything in a bowl and added 2 tablespoons of olive oil, which I stirred around to coat everything. 

Then I put a piece of parchment on a big (half sheet pan size) rimmed baking dish and dumped the vegetables onto the parchment. I spread the food out into a more or less single layer and sprinkled everything with maybe 1/2 teaspoon of kosher salt and some grinds of black pepper. 

The vegetables roasted for about 20 minutes, and I gave them a stir now and then. The idea is for the mushrooms and shallots to shrink some and darken. 

I am using parchment these days as I have found silpats hard to clean. Maybe I just need to recognize that silpats need to be replaced after a few years. 

At the end of 20 minutes, the mushrooms were good (as can be seen from the mushrooms peeking out from under the spinach), and I added the spinach on top. 

I put the pan back in the oven for just a minute or two and then pulled it back out to stir the spinach, which was wilting and shrinking according to plan. I did that twice – for a total of maybe 4 minutes of baking time after the addition of the spinach.

And here it is. It needed more salt and pepper, not surprisingly. This is tasty, easy and a nice companion to the roasted chicken thighs (which we baked in the other oven as it bakes at 375 degrees, not 425 – the advantage of double-hung wall ovens).

The ingredient amounts at the top of this post work for 2 or 3 people. It is easy to double, which could take a little more oven time.