Name: Easy Sautéed Mushrooms with Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 8 oz fresh mushrooms, sliced (cremini or button); 4 cups fresh spinach leaves; 2 tbsp olive oil or butter; 2 cloves garlic, minced; Salt and pepper, to taste; Optional: 1 tsp lemon juice or balsamic vinegar

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I make Easy Sautéed Mushrooms with Spinach when I want a quick, flavorful side dish that combines tender mushrooms and fresh spinach sautéed to perfection. It’s simple, healthy, and packed with savory goodness.

Why I’ll Love This Recipe

What I love about this recipe is how fast it comes together and how well the earthy mushrooms pair with vibrant spinach. The garlic adds a delicious aroma and depth, making this dish a perfect complement to any main course or even a tasty topping for toast or pasta.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• fresh mushrooms, sliced (such as cremini or button)
• fresh spinach leaves
• olive oil or butter
• garlic, minced
• salt and pepper
• optional: lemon juice or balsamic vinegar for brightness

directions

I heat olive oil or butter in a skillet over medium heat. Once hot, I add the minced garlic and sauté for about 30 seconds until fragrant. Then I add the sliced mushrooms, seasoning them with salt and pepper, and cook until they release their moisture and turn golden brown, about 5–7 minutes. Next, I add the fresh spinach and cook, stirring frequently, until wilted and tender. I finish with a squeeze of lemon juice or a splash of balsamic vinegar if I want a bright, tangy touch.

Servings and timing

This recipe serves about 2–3 people as a side dish. Prep and cooking take roughly 15 minutes.

Variations

Sometimes I add sliced onions or shallots at the start for more sweetness. Sprinkling freshly grated Parmesan or toasted pine nuts on top adds extra flavor and texture. For a spicy twist, I toss in red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the mushrooms and spinach gently in a skillet to avoid overcooking.

FAQs

Can I use frozen spinach?

I prefer fresh spinach for best texture, but thawed frozen spinach works if drained well.

How do I keep mushrooms from getting soggy?

I cook them over medium heat without overcrowding the pan and avoid stirring too often.

Can I add other greens?

Yes, kale or Swiss chard make good substitutes or additions.

Can I prepare this dish ahead?

I cook it fresh but can reheat leftovers with good results.

What dishes pair well with sautéed mushrooms and spinach?

I love serving them alongside grilled chicken, steak, or as a topping for pasta or toast.

Conclusion

Easy Sautéed Mushrooms with Spinach is one of my go-to quick side dishes that’s healthy, flavorful, and versatile. It’s a simple way to add more veggies to any meal with minimal effort.