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Sautéed Mushrooms with Spinach

A simple yet elegant dish that combines the earthy flavors of mushrooms with vibrant spinach, perfect as a side or topping for various meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: European
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz mushrooms, cremini or button, fresh and firm Choose fresh, firm fungi for the best texture.
  • 5 cups fresh spinach, washed and free from grit Fresh is best, but frozen can work—just be sure to thaw and drain well.
  • 2 cloves garlic, minced Provides a punch of flavor.
  • 2 tablespoons olive oil, extra virgin A high-quality extra virgin olive oil enhances the overall flavor.
  • Salt, to taste
  • Pepper, to taste

Method
 

Preparation
  1. Begin by gently wiping the mushrooms with a damp paper towel to remove any dirt. Avoid washing them under water.
  2. Slice the cleaned mushrooms into thin slices, about 1/4 inch thick.
  3. Take the two cloves of garlic and mince them finely.
Cooking
  1. In a large skillet, heat the olive oil over medium heat until it shimmers slightly.
  2. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
  3. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until browned and tender.
  4. Gradually add the washed spinach in batches, stirring until wilted before adding more.
  5. Once all the spinach has wilted down, season with salt and pepper to taste and allow to meld for an additional 2-3 minutes.
  6. Remove from heat and serve immediately.
Serving
  1. Enjoy your delicious sautéed mushrooms with spinach hot, garnished with fresh herbs or lemon juice if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking. This recipe is versatile; try swapping spinach for kale or adding different mushroom varieties.