Saucy Garlic-Spinach-Mushroom over Mashed Potatoes

Num Nums (as my dear brother would say). My inspiration for this dish was a memory I had, which I can't even explain exactly where it came from, of a round plate filled with bubbling, garlic mushrooms. It may have had shrimp in it as well? Regardless, that memory sparked the need to make garlic-ky mushrooms, that were super rich with butter (vegan butter that is). Then, Because I am not a huge fan of 'goopy' side dishes, where it looks like you just 'plopped' it on the plate, I decided to serve this over mashed potatoes (white or sweet; both have tasted delicious). This is almost like a gravy, but chunky rather than smooth.

Ingredients (serves 2-4):
1/4 cup vegan butter (I use Earth Balance)
2 bay leaves (optional, just adds a bit more flavor depth)
3 heaping cups sliced mushrooms
1/4 tsp sea salt
a few grinds of pepper

1/2 cup milk alternative
1 tbsp balsamic vinegar
2-3 cloves garlic, minced
3 cups spinach, roughly chopped

Mashed sweet, or white potatoes (about 3 large, + a little bit of vegan butter, and salt)

1) Saute the mushrooms in vegan butter, bay leaves and sea salt until the mushrooms are browned (about 5 minutes), tossing occasionally. Add milk alternative, vinegar and garlic, and saute for an additional minute. Remove the bay leaves, add the spinach, toss until the spinach wilts, and serve over mashed potatoes and enjoy!
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