Sautéed mushrooms with spinach create a lovely blend of earthy and fresh flavors. This quick dish is not only healthy, but it’s also simple enough for any weeknight dinner. Whether you serve it as a side or toss it with pasta, it’s sure to make your meal feel cozy and satisfying.
Why You Will Love This Sautéed Mushroom Dish
This sautéed mushroom and spinach recipe is delightful for several reasons. It cooks in just minutes, making it a perfect choice for busy weeknights. The ingredients are everyday staples that you may already have in your kitchen. Plus, it’s family-friendly, so everyone will enjoy it. It’s tasty, healthy, and can easily be adjusted to suit your family’s preferences.
How to Make Sautéed Mushrooms with Spinach
Making this dish is as quick and easy as it gets. You simply sauté the mushrooms and garlic, then add spinach until it’s just wilted. This straightforward method keeps the veggies vibrant and ensures that dinner is on the table in no time. You’ll love how little prep it takes!
What You Need
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: lemon juice or Parmesan cheese for serving
Step-by-Step
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and browned.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve warm, optionally drizzling with lemon juice or sprinkling with Parmesan cheese.
How to Serve Sautéed Mushrooms with Spinach
You can enjoy this dish in many ways! Serve it as a warm side with grilled chicken or fish for a balanced meal. It also pairs beautifully with pasta or as a filling for an omelet. Drizzling a little lemon juice brightens the flavors, while a sprinkle of Parmesan adds a nice touch.
How to Store Sautéed Mushrooms with Spinach
To keep your leftovers fresh, store them in an airtight container in the refrigerator. They’ll last for about 2 to 3 days. If you want to keep them longer, you can freeze the sautéed mixture for up to a month. When ready to eat, simply reheat in a skillet or microwave until warmed through.
Recipe Tips
- Cut the mushrooms evenly for consistent cooking.
- Use fresh spinach for the best flavor and texture.
- If you have leftover veggies, toss them in for added nutrition.
- Adjust seasonings to your taste; a dash of soy sauce can add a nice umami flavor.
- Ensure the pan is hot enough so the mushrooms sear and brown properly.
Variations & Swaps
- Substituting kale for spinach can give a stronger flavor and more nutrients.
- For a heartier dish, add cooked chicken or tofu.
- Experiment with different herbs like thyme or basil for extra flavor.
FAQs
Can I make this ahead of time?
Yes, you can sauté the mushrooms and spinach a few hours in advance. Just store them in the fridge and warm them up when you’re ready to serve. To maintain the best texture, it’s best to cook it fresh if you can.
How long can I freeze the sautéed mixture?
You can freeze the sautéed mushrooms and spinach for about one month. Place them in a sealable freezer bag, taking care to remove as much air as possible to prevent freezer burn.
What’s the best way to reheat leftovers?
The best way to reheat is in a skillet over medium heat. Add a splash of water or olive oil to help steam and warm the mixture gently without overcooking it.
Can I use different types of mushrooms?
Absolutely! Feel free to use baby bella, shiitake, or even portobello mushrooms. Each will bring its own unique flavor to the dish.
What mistakes should I avoid when making this?
One common mistake is overcrowding the pan with too many mushrooms. This can lead to steaming instead of sautéing. Cook them in batches if you need to!
Sautéed Mushrooms with Spinach
Ingredients
Main Ingredients
- 8 oz mushrooms, sliced
- 2 cups fresh spinach Use fresh for best flavor
- 2 tablespoons olive oil For sautéing
- 2 cloves garlic, minced
Seasoning
- Salt and pepper to taste
Optional Serving
- lemon juice Optional for brightening flavors
- Parmesan cheese Optional for topping
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are tender and browned.
- Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
Serving
- Serve warm, optionally drizzling with lemon juice or sprinkling with Parmesan cheese.
