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This sautéed mushrooms with spinach recipe is my go-to when I want something nourishing yet fast. The earthy mushrooms and vibrant spinach come together with just a handful of fresh ingredients for a skillet dish that is equally delicious as a side or folded into grains or pasta. When my schedule is packed, I know I can have this on the table in under 20 minutes and there are never leftovers in my house.
I first made this dish for weeknight dinners and it quickly became requested as a holiday side. It is as comfortable on a fancy table as it is on a regular Tuesday.
Ingredients
- Olive oil: provides a rich base and helps brown the mushrooms choose a good extra-virgin olive oil for better flavor
- Mushrooms: cremini or button give a deep savory taste and a hearty texture look for firm caps and avoid slimy or shriveled mushrooms
- Fresh spinach: cooks down quickly and brings nutrient density pick leaves that are bright green without yellowing
- Garlic: brings aromatic punch to the skillet use fresh cloves for a more intense flavor
- Lemon juice: brightens all the flavors squeeze fresh lemon for the best result
- Salt and pepper: highlight the earthiness of mushrooms season as you go to layer flavor
- Fresh parsley or red pepper flakes for garnish: add color and a final pop of freshness or a little heat as you prefer
Step-by-Step Instructions
- Prep the Vegetables:
- Wash mushrooms thoroughly then dry well with a paper towel. Slice them evenly so they cook at the same rate. Give the spinach a rinse and set aside. Mince the garlic and juice your lemon for later.
- Sauté the Mushrooms:
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms in a single layer. Leave them untouched for a couple of minutes to encourage browning, then stir occasionally for five to seven minutes until deeply golden and softened.
- Add Garlic and Spinach:
- Once mushrooms are mostly browned, stir in the minced garlic. Keep it moving in the pan for one to two minutes so the garlic does not burn but releases big flavor. Add all the spinach and toss with tongs until the leaves wilt.
- Season and Finish:
- Sprinkle salt and pepper over the mix. Pour in the fresh lemon juice and toss everything together so the flavors meld. Taste and adjust seasoning as needed.
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My favorite part is how garlic infuses the olive oil adding a deep aroma. The mushrooms soak up these flavors and my whole kitchen fills with the most comforting smell every time.
Storage Tips
Leftover mushrooms and spinach keep well in an airtight container in the fridge for up to three days. Reheat gently on the stovetop to preserve texture. If you want to freeze it, be aware the spinach will soften further and may release some liquid when thawed.
Ingredient Substitutions
Try portobello mushrooms for a meatier bite or baby bella mushrooms for more flavor. If you run out of spinach, Swiss chard or kale work beautifully. Butter can be swapped for olive oil if you prefer a richer base and a tiny splash of white wine with the lemon is a treat.
Serving Suggestions
Spoon this warm mushroom spinach blend over creamy polenta or a bed of quinoa for a simple lunch. It is a classic with steak or roast chicken, and just as tasty tucked into a grilled cheese or breakfast omelet.
Cultural and Historical Context
Mushrooms and leafy greens have been paired in classic European kitchens for centuries. This version is inspired by Mediterranean flavors where olive oil, garlic, and lemon take center stage and vegetables shine in every meal.
Recipe Questions
- → Which types of mushrooms work best for this dish?
Cremini, button, or a mix of your favorite mushrooms all work well, providing rich texture and flavor. Choose fresh, firm mushrooms for best results.
- → Can I add extra vegetables?
Yes! Try bell peppers, onions, or zucchini for additional taste and color, sautéing them before adding spinach.
- → How do I prevent the mushrooms from becoming soggy?
Cook mushrooms in batches, avoid overcrowding the skillet, and let them brown undisturbed to release excess moisture.
- → What’s a good garnish for serving?
Fresh parsley, lemon zest, or a sprinkle of red pepper flakes work well for added flavor and color.
- → Can I make this dish creamy?
For a richer texture, stir in a splash of heavy cream or a spoonful of crème fraîche just before serving.