Description
These easy sautéed mushrooms with spinach are garlicky, tender, and full of savory umami flavor. A quick, healthy side dish that’s ready in 15 minutes and pairs perfectly with chicken, steak, pasta, or grain bowls.
Ingredients
- 1 tbsp olive oil or butter
- 8 oz fresh mushrooms (cremini, white button, or mixed), sliced
- 4 cups fresh baby spinach
- 2 cloves garlic, minced
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: red pepper flakes, 1 tsp balsamic vinegar or lemon juice, grated Parmesan for garnish
Instructions
- Heat olive oil or butter in a large skillet over medium-high heat.
- Add sliced mushrooms in a single layer. Let them cook undisturbed for 2–3 minutes to brown.
- Stir occasionally and continue cooking for 5–6 more minutes until tender and golden.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add the spinach and cook, stirring gently, for 1–2 minutes until just wilted.
- Season with salt and black pepper. Add red pepper flakes or a splash of lemon juice or balsamic vinegar, if desired.
- Serve warm as a side dish, grain bowl topper, or pasta mix-in.
Notes
- For extra richness, stir in a pat of butter or sprinkle with Parmesan before serving.
- Don’t overcrowd the mushrooms—work in batches if needed to avoid steaming them.
