Easy Sauteed Mushrooms Spinach

This simple sautéed mushroom and spinach side dish has become my weeknight dinner hero. Earthy mushrooms marry with vibrant spinach for a dish that takes just minutes to prepare but delivers restaurant-quality flavor. I developed this recipe after searching for ways to use the abundance of mushrooms from our local farmers market, and it's now in our regular rotation.

I first created this recipe when my daughter announced she was becoming vegetarian. Panicking about protein sources, I started experimenting with mushrooms and haven't looked back since. Even the meat eaters in my family request these mushrooms regularly.

Ingredients

• Olive oil: Provides the perfect base for sautéing with its fruity notes and medium smoke point
• Mushrooms: 1 pound cremini button or mixed varieties for their meaty texture and umami richness
• Fresh spinach: 4 cups that will cook down dramatically adding color and nutrients
• Garlic: 4 cloves minced for aromatic depth look for firm bulbs with tight skin
• Fresh lemon juice: 1 tablespoon brightens the entire dish with necessary acidity
• Salt and pepper: To taste always adjust according to your preference
• Optional garnishes: Fresh parsley or red pepper flakes for color and heat

Step-by-Step Instructions

Preparation:

Thoroughly clean mushrooms by gently wiping with a damp paper towel never soak them as they absorb water like sponges. Slice all mushrooms to an even thickness about 1/4 inch to ensure uniform cooking. Remove any tough stems from spinach leaves and rinse well. Mince garlic finely for even distribution of flavor. Have all ingredients ready before heating your pan.

Heat the Pan:

Place a large skillet over medium heat and add olive oil. Allow oil to heat until it shimmers slightly but doesn't smoke. This usually takes about 30 seconds to 1 minute depending on your stove. Using a heavy bottomed pan provides more even heating and prevents hot spots.

Cook the Mushrooms:

Add sliced mushrooms to the hot oil in a single layer if possible. Let them sit undisturbed for about 2 minutes to develop brown edges. This initial sear is crucial for developing deep flavor. Then stir occasionally every minute or so allowing moisture to evaporate and mushrooms to become golden. This process takes 5 to 7 minutes total. Resist the urge to stir constantly as this prevents proper browning.

Add Aromatics:

When mushrooms have developed a rich brown color add minced garlic to the pan. Reduce heat slightly if necessary to prevent garlic from burning. Stir constantly for 1 to 2 minutes until the garlic becomes fragrant but not browned. This step infuses the oil with garlic flavor that will coat everything.

Incorporate Spinach:

Add spinach to the pan in batches if necessary. Use tongs to gently turn and mix spinach with the mushroom mixture. The spinach will quickly wilt down to about 1/4 of its original volume within 1 to 2 minutes. Continue cooking just until all spinach is wilted but still bright green.

Season and Finish:

Season with salt and pepper starting with less than you think you need then tasting and adjusting. Sprinkle fresh lemon juice over the mixture and toss everything together. The acid brightens the earthy flavors and pulls everything together. Remove from heat immediately to prevent spinach from overcooking and losing its vibrant color.

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The secret to this dish is respecting the mushrooms cooking process. My grandmother always said mushrooms need three things space heat and patience. When I rush them or crowd the pan they steam instead of caramelizing and you miss out on that wonderful depth of flavor that makes this simple dish so special.

Make Ahead and Storage

This mushroom and spinach sauté keeps beautifully in the refrigerator for up to three days in an airtight container. The flavors actually improve after sitting overnight as the mushrooms continue to absorb the garlic and lemon notes. Reheat gently in a skillet over medium low heat just until warmed through. I often make a double batch on Sunday for easy vegetable sides throughout the week. Avoid freezing this dish as the texture of both mushrooms and spinach becomes compromised when thawed.

Simple Variations

Transform this basic recipe by adding a splash of balsamic vinegar in the final minute of cooking for a sweet tangy finish. For an Asian inspired version substitute sesame oil for olive oil and finish with a drizzle of soy sauce and toasted sesame seeds. If you enjoy heat stir in a pinch of red pepper flakes with the garlic. For a more substantial dish fold in cooked quinoa or farro after cooking to create a complete meal. During summer I often add halved cherry tomatoes in the last two minutes of cooking for bursts of sweet acidity.

Serving Suggestions

These sautéed mushrooms and spinach work beautifully alongside a simple grilled protein like chicken fish or steak. They also make an exceptional topping for creamy polenta or buttered pasta with a sprinkle of Parmesan. For brunch try spooning them over toasted sourdough with a poached egg on top. I particularly love serving them as part of a grain bowl with brown rice or farro avocado and a drizzle of tahini sauce. The versatility of this side dish makes it a true kitchen workhorse.

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Enjoy this recipe, and let it become a staple in your home as it has in ours.

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and drain it thoroughly before adding to the skillet to avoid extra water in the dish.

→ What types of mushrooms work best for this dish?

Cremini mushrooms are excellent for their firm texture and savory flavor, but button mushrooms or a mix of your favorites also work well.

→ How can I add more flavor to the dish?

Try adding fresh herbs like parsley, a sprinkle of red pepper flakes for heat, or a touch of grated Parmesan cheese for an umami boost.

→ Can this dish be made ahead of time?

The dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave before serving.

→ What main dishes pair well with this side?

This sautéed mushroom and spinach dish pairs well with grilled chicken, roasted fish, or a bowl of pasta as a complementary side.