Sautéed Mushrooms and Spinach

This simple sautéed mushrooms with spinach recipe transforms ordinary ingredients into a luxurious side dish in just 10 minutes. The earthy mushrooms and tender spinach create a perfect balance of flavors and textures that complement almost any meal.

I discovered this combination years ago when trying to use up leftover produce in my fridge. What started as a quick kitchen cleanup turned into a family favorite that now appears on our table at least twice a week alongside everything from roasted chicken to pasta.

Ingredients

• Olive oil: Provides the base flavor and helps prevent sticking while allowing mushrooms to brown beautifully
• Butter: Adds richness and helps create a golden exterior on the mushrooms. Use unsalted butter for better control of seasoning
• Mushrooms: Are the star of this dish. Choose cremini for everyday cooking or splurge on wild mushrooms like shiitake or oyster for special occasions
• Fresh spinach: Wilts perfectly and adds color and nutrients. Select bright green leaves without any yellowing
• Garlic cloves: Bring essential aroma and flavor. Look for firm bulbs without any sprouting
• Salt: Enhances all the flavors. Kosher salt works best for cooking
• Black pepper: Adds subtle heat. Freshly ground provides the most flavor
• Fresh parsley: Brightens the final dish with color and a clean herbal note

Step-by-Step Instructions

Prepare Your Ingredients:

Thoroughly clean mushrooms by gently wiping with a damp paper towel rather than washing them. Slice to uniform thickness about 1/4 inch. Peel and mince garlic. Have spinach ready and washed.

Heat The Pan:

Place your skillet over medium heat and add olive oil and butter. Wait until butter is completely melted and mixture is shimmering but not smoking. This creates the perfect temperature for sautéing.

Add Aromatic Base:

Add minced garlic to the hot oil/butter mixture and cook for exactly one minute, stirring constantly to prevent burning. The garlic should become fragrant and just slightly golden at the edges.

Cook The Mushrooms:

Add all mushroom slices to the pan in a single layer if possible. Allow them to cook undisturbed for 2-3 minutes before stirring. This helps develop a beautiful brown crust. Continue cooking for another 4-5 minutes, stirring occasionally until mushrooms have released their moisture and begun to caramelize.

Incorporate The Greens:

Add all spinach to the pan at once. It will look like a lot but will reduce dramatically. Gently fold into the hot mushrooms using tongs or a spatula. Cook for about 2 minutes until spinach is just wilted but still bright green.

Season And Serve:

Remove from heat and season with salt and pepper to taste. Sprinkle with chopped fresh parsley if desired. Serve immediately while hot.

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My absolute favorite way to enjoy this dish is spooned over a slice of crusty sourdough bread that has been rubbed with a raw garlic clove. The bread soaks up all those beautiful juices from the mushrooms and creates a satisfying light meal that I could eat every day.

Perfect Pairings

This versatile side dish complements almost any protein from steak to salmon. For a complete vegetarian meal, serve over polenta or mixed into pasta with a sprinkle of Parmesan cheese. The earthy flavors also pair beautifully with eggs at brunch, especially in a savory crepe or as part of a breakfast bowl with a poached egg on top.

Making It Your Own

While cremini mushrooms work beautifully in this recipe, feel free to experiment with different varieties. A mixture of wild mushrooms creates complex flavors, or try king oyster mushrooms sliced lengthwise for a meaty texture. For herbs, thyme or rosemary can replace parsley, and a splash of white wine or balsamic vinegar added just before the spinach introduces wonderful acidity.

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Storage And Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. The mushrooms will release more moisture during storage, which actually makes them perfect for repurposing. Reheat gently in a skillet over medium-low heat just until warmed through. Alternatively, enjoy cold as part of a grain bowl or salad the next day.

Nutritional Benefits

Beyond being delicious, this dish delivers impressive nutrition. Mushrooms provide selenium, potassium, and B vitamins while spinach contributes iron, calcium, and vitamins A and C. The combination creates a powerful vegetable duo that supports immune function and provides plant-based protein with very few calories.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Make sure to thaw and drain it thoroughly to remove excess liquid before adding it to the skillet.

→ What type of mushrooms work best for this dish?

Button mushrooms, cremini (baby bella), or portobello mushrooms all work well, depending on your taste preference. Slicing them evenly ensures even cooking.

→ Can I make this dairy-free?

Absolutely! Replace the butter with an extra tablespoon of olive oil or a plant-based alternative for a dairy-free version.

→ What can I serve this dish with?

This dish pairs beautifully with grilled chicken, fish, or a pasta dish. It can also serve as a standalone vegetarian side.

→ How can I add extra flavor to the dish?

You can add a splash of white wine while cooking the mushrooms or sprinkle some grated Parmesan cheese on top before serving for additional flavor.