A simple, flavorful, and healthy dish, Sautéed Mushrooms with Spinach can be a versatile addition to any meal. Whether you use it as a side dish, a topping, or part of a main course, this recipe highlights the natural flavors of fresh mushrooms and spinach, enhanced with garlic and a splash of lemon juice.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, this recipe is perfect for busy weeknights.
- Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants from mushrooms and spinach.
- Versatile: Works as a side dish, a topping for protein or pasta, or even as a filling for wraps or omelets.
- Diet-Friendly: Naturally vegan, gluten-free, and low in calories, it fits into a variety of dietary preferences.
- Flavorful: Garlic and lemon juice add brightness, while optional garnishes let you customize the taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 pound mushrooms (cremini, button, or a mix), sliced
- 4 cups fresh spinach
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional garnish: fresh parsley or red pepper flakes
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced mushrooms in a single layer and let them cook undisturbed for 3–4 minutes to develop a golden-brown color.
- Stir the mushrooms occasionally for an additional 5–7 minutes until they soften and turn deep brown.
- Add the minced garlic and sauté for 1–2 minutes, stirring constantly to avoid burning.
- Add the fresh spinach, tossing gently to combine with the mushrooms and garlic. Cook until the spinach wilts, about 2–3 minutes.
- Season with salt and pepper to taste, then add the lemon juice, tossing everything together to combine.
- Serve immediately, garnished with fresh parsley or red pepper flakes if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Mushroom Variety: Use shiitake, oyster, or portobello mushrooms for a more robust flavor.
- Add Protein: Toss in cooked chickpeas, tofu, or chicken for a more filling dish.
- Herb Boost: Add fresh thyme or rosemary while sautéing the mushrooms for added depth.
- Cheesy Twist: Top with grated Parmesan or crumbled feta before serving.
- Spicy Kick: Sprinkle red pepper flakes or a dash of hot sauce for some heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat until heated through, or microwave for 30–60 seconds.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, but thaw and drain the spinach thoroughly before adding it to avoid excess liquid in the dish.
2. What’s the best type of mushroom for this recipe?
Cremini and button mushrooms work well, but you can also use a mix for varied flavors and textures.
3. Can I make this dish ahead of time?
Yes, prepare it up to a day in advance and reheat when ready to serve.
4. How do I prevent the mushrooms from becoming soggy?
Cook them in a single layer and avoid overcrowding the pan to ensure they brown properly.
5. Can I use butter instead of olive oil?
Yes, butter adds richness to the dish and complements the garlic and mushrooms well.
6. Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or cherry tomatoes make great additions to this dish.
7. Can I omit the garlic?
Yes, but consider adding a pinch of onion powder or shallots for some flavor depth.
8. Is lemon juice necessary?
Lemon juice enhances the flavors, but you can substitute it with balsamic vinegar or leave it out.
9. Can I freeze this dish?
Freezing is not recommended as spinach and mushrooms can become watery upon thawing.
10. What can I serve this dish with?
Pair it with rice, quinoa, pasta, or as a topping for grilled chicken, steak, or fish.
Conclusion
Sautéed Mushrooms with Spinach is a quick, healthy, and versatile recipe that complements any meal. With its earthy mushrooms, fresh spinach, and zesty lemon, it’s a dish that’s as delicious as it is nutritious. Whip it up for a weeknight side dish or a light meal, and enjoy the simplicity of whole, fresh ingredients at their best.
Print
Sautéed Mushrooms with Spinach
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Sautéed Mushrooms with Spinach recipe is a quick, flavorful, and nutritious side dish that pairs perfectly with any meal. Featuring golden-brown mushrooms, wilted spinach, and a hint of garlic and lemon, this vegan and gluten-free dish is ideal for healthy weeknight dinners or as a topping for your favorite entrees.
Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms (cremini, button, or a mix), sliced
- 4 cups fresh spinach
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Optional garnish: fresh parsley or red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sliced mushrooms in a single layer. Cook undisturbed for 3–4 minutes to develop a golden-brown color.
- Stir the mushrooms occasionally and cook for another 5–7 minutes until softened and deep brown.
- Add minced garlic and sauté for 1–2 minutes, stirring constantly to prevent burning.
- Toss in the fresh spinach and combine with the mushrooms and garlic. Cook until the spinach wilts, about 2–3 minutes.
- Season with salt and pepper to taste, then drizzle with lemon juice and toss everything together.
- Serve immediately, garnished with parsley or red pepper flakes, if desired.
Notes
- Use a mix of mushroom varieties for added flavor and texture.
- Substitute baby kale for spinach for a heartier option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
