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
