Description
This easy sautéed mushrooms with spinach and garlic recipe is a quick, flavorful side dish perfect for any meal. Tender mushrooms are browned to perfection and combined with fresh spinach and aromatic garlic, then finished with a splash of lemon juice for brightness. Ready in just 25 minutes, it’s a healthy and delicious addition to your dinner table.
Ingredients
Scale
Vegetables
- 1 pound mushrooms, sliced (cremini or button)
- 4 cups fresh spinach
- 4 cloves garlic, minced
Seasonings and Oils
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional garnish: fresh parsley or a pinch of red pepper flakes
Instructions
- Prepare the produce: Wash and dry mushrooms thoroughly, then slice evenly. Clean the fresh spinach and set aside.
- Heat the oil: Heat olive oil in a large skillet over medium heat until it begins to shimmer, indicating it is hot and ready for cooking.
- Cook the mushrooms: Add the sliced mushrooms to the skillet in a single layer and cook without stirring for 3–4 minutes to allow them to brown. Then stir occasionally for another 5–7 minutes until the mushrooms are tender and golden brown.
- Sauté the garlic: Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly to prevent the garlic from burning and to release its aroma.
- Wilt the spinach: Add the fresh spinach and toss gently in the skillet until it just wilts, about 2–3 minutes.
- Season and finish: Season the mixture with salt and black pepper, then drizzle fresh lemon juice over it and toss again to combine all flavors evenly.
- Serve: Serve the sautéed mushrooms and spinach hot, garnished with fresh parsley or a pinch of red pepper flakes if desired.
Notes
- Cooking mushrooms without stirring initially helps them brown better and develop more flavor.
- Fresh lemon juice adds brightness and balances the earthiness of mushrooms and spinach.
- Optional garnishes like parsley or red pepper flakes add color and a subtle kick.
- Be careful not to burn the garlic as it can turn bitter quickly.
- This dish pairs well with grilled meats, roasted chicken, or can be mixed into pasta or grain bowls.
