Easy Sautéed Mushrooms Spinach

This sautéed mushrooms with spinach recipe transforms everyday ingredients into a flavorful, nutrient-packed side dish that complements almost any meal. The earthy mushrooms and tender spinach create a perfect harmony of textures and tastes that elevate even the simplest dinner to something special.

I originally created this dish when I needed a quick side for an impromptu dinner party. The combination was such a hit that it's now in my weekly rotation, especially when I need something nutritious that doesn't sacrifice flavor.

Ingredients

• 2 tablespoons olive oil: Quality extra virgin olive oil creates the foundation for all the flavors
• 1 pound mushrooms: Choose cremini for richer flavor or a mix of varieties for interesting textures
• 4 cups fresh spinach: Look for bright, crisp leaves without any yellowing
• 4 cloves garlic: Fresh cloves provide much better flavor than pre minced options
• 1 tablespoon lemon juice: Fresh squeezed brightens the entire dish
• Salt and pepper: Use kosher salt for better flavor distribution
• Optional garnish: Fresh parsley adds color and a herbaceous note

Step-by-Step Instructions

Prep Your Ingredients:

Wash mushrooms thoroughly and pat completely dry with paper towels. Slice them evenly about 1/4 inch thick to ensure they cook at the same rate. Rinse spinach thoroughly to remove any grit and pat dry. Mince garlic cloves finely and juice your lemon. Having everything ready before you start cooking makes the process seamless.

Heat The Pan:

Place a large skillet over medium heat and add olive oil. Allow the oil to warm completely before adding any ingredients. The oil should shimmer slightly but not smoke. This creates the perfect environment for browning the mushrooms.

Brown The Mushrooms:

Add sliced mushrooms to the hot oil in a single layer if possible. Let them cook undisturbed for 2 to 3 minutes to develop a golden brown crust. Then stir occasionally and continue cooking for another 5 to 7 minutes until they release their moisture and develop a deep brown color. Resist the urge to stir too frequently as this prevents proper browning.

Add The Aromatics:

When mushrooms are nearly done, add minced garlic to the pan. Stir constantly for 1 to 2 minutes until the garlic becomes fragrant but not brown. The garlic can burn quickly, so watch carefully and reduce heat if necessary. The aroma will become noticeably sweet and pungent when it's properly cooked.

Wilt The Spinach:

Add all spinach to the pan, which will look overflowing at first. Use tongs to gently toss the spinach with the hot mushrooms and garlic. The heat will quickly wilt the spinach, reducing its volume dramatically within about 2 minutes. Continue tossing until all spinach is just wilted but still bright green.

Season And Finish:

Season with salt and pepper to taste, starting with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fresh lemon juice and toss everything together to distribute the seasonings evenly. The lemon brightens all the flavors and cuts through the richness of the mushrooms.

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The cremini mushrooms are truly the star of this dish. I discovered their superior flavor compared to white button mushrooms years ago when a chef friend insisted I try them. Their deeper, more complex flavor profile creates a satisfying umami base that makes this simple dish taste far more sophisticated than its ingredient list suggests.

Storage And Reheating

This mushroom and spinach sauté keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve overnight, making it an excellent make ahead option for busy weeknights.

To reheat, place in a skillet over medium low heat with a tiny splash of water or broth to prevent sticking. Heat just until warmed through, about 2 to 3 minutes. Microwaving works in a pinch, but the stovetop method better preserves the texture of the mushrooms.

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Delicious Variations

The simplicity of this recipe makes it incredibly adaptable. Try adding a splash of balsamic vinegar during the final toss for a sweet tangy note. For a more substantial dish, crumble in some feta cheese or goat cheese just before serving, allowing it to warm slightly from the residual heat.

Wine lovers can deglaze the pan with a splash of dry white wine after browning the mushrooms. Let it reduce completely before adding the garlic for an elegant twist on the basic recipe. During autumn months, I love incorporating a teaspoon of fresh thyme leaves or a pinch of dried herbs de Provence.

Serving Suggestions

This versatile mushroom spinach sauté works beautifully alongside almost any protein. Serve it with grilled chicken or steak for a complete meal, or spoon it over polenta or risotto for a vegetarian main course. One of my favorite applications is using it as a topping for crusty bread, creating an elevated bruschetta that always impresses guests.

For a complete plant based dinner, serve these sautéed mushrooms over a bed of quinoa or farro with a sprinkle of toasted pine nuts. The combination of grains and mushrooms creates a satisfying meal that even dedicated meat eaters will enjoy.

Frequently Asked Questions

→ What type of mushrooms work best?

Cremini or button mushrooms are ideal, but you can use any variety you prefer, including a mix for added texture and flavor.

→ Can I substitute spinach with another green?

Yes, you can replace spinach with kale, Swiss chard, or arugula for a similar result.

→ How do I add creaminess to this dish?

Stir in a splash of heavy cream or a dollop of crème fraîche just before serving for a richer flavor.

→ Can I make it spicier?

Add crushed red pepper flakes, diced chili peppers, or a dash of hot sauce during cooking for a spicy kick.

→ Can I prepare this ahead of time?

While best served fresh, you can prepare it ahead and reheat gently over medium-low heat to preserve the texture and flavor.

→ What dishes pair well with this?

This is perfect as a side for grilled meats, roasted vegetables, or pasta dishes. It also works as a filling for sandwiches or wraps.