Sautéed Mushrooms with Spinach
This quick and flavorful side dish combines golden, umami-rich mushrooms with tender baby spinach for a healthy, versatile recipe. Perfect with grilled meats, fish, or crusty bread as a light main course.
Equipment
- Large skillet or sauté pan
- Cutting board and knife
- Wooden spoon or spatula
- Measuring Spoons
Ingredients
- 2 tbsp olive oil or butter
- 16 oz mushrooms (button, cremini, or mixed), sliced
- 3 cloves garlic, minced
- 6 cups fresh baby spinach
- 2 tbsp white wine or lemon juice
- to taste salt and black pepper
- 1 tsp fresh thyme leaves (optional)
- 1 tbsp butter for finishing (optional)
Instructions
- Heat a large skillet over medium-high heat. Add olive oil or butter.
- Add sliced mushrooms in a single layer. Cook undisturbed for 3–4 minutes, then flip and cook another 2–3 minutes until golden brown.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in spinach gradually. Cook 1–2 minutes until just wilted.
- Deglaze pan with white wine or lemon juice. Season with salt, pepper, and fresh thyme if using.
- Optional: Finish with a pat of butter and a sprinkle of lemon zest. Serve warm.
Notes
Use a large skillet to avoid overcrowding the mushrooms. Add garlic just before spinach to prevent burning, and finish with a splash of lemon juice, wine, or fresh herbs for restaurant-level flavor. Works well as a side or vegetarian main dish. Best served fresh, but leftovers keep 3 days in the fridge.
Nutrition
Calories: 120kcalCarbohydrates: 8gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 190mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 4700IUVitamin C: 17mgCalcium: 60mgIron: 3mg
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