Sauteed Mushrooms with Spinach for a Healthy Boost
Looking for a quick and healthy side dish that’s sure to impress? Let me introduce you to my favorite sauteed mushrooms with spinach recipe! This dynamic duo transforms simple ingredients into a mouthwatering dish that’s perfect for busy weeknights or elegant dinner parties. Every time I make this dish, my kitchen fills with the irresistible aroma of golden mushrooms and garlic, making even the pickiest eaters ask for seconds.
Ingredients
Main Ingredients:
- 10 cups (1 pound) fresh baby spinach
- 8 ounces mushrooms (button, cremini, or mix), sliced
- 3-4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-ins:
- 1 medium onion, thinly sliced
- 2 tablespoons fresh herbs (parsley, thyme, or basil)
- 1/4 teaspoon red pepper flakes (for heat)
- 1 small lemon (juice and zest)
Instructions
- Prep Ingredients: Wipe mushrooms clean with a damp paper towel. Rinse spinach and dry thoroughly. Mince garlic and slice onion (if using).
- Sauté Mushrooms: Heat olive oil and butter in a large sauté pan over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 2-3 minutes until golden. Stir occasionally for another 2-3 minutes until tender and browned.
- Add Garlic and Onion: If using onions, add them to the pan and sauté for 3-4 minutes until softened and caramelized. Add minced garlic and cook for 30 seconds until fragrant.
- Cook Spinach: Add spinach in batches, allowing it to wilt down. Cover the pan for 1 minute, then uncover and toss the vegetables together.
- Season and Serve: Season with salt and pepper. Optional: Add red pepper flakes or lemon juice and zest for extra flavor.
- Serve: Transfer to a serving dish and garnish with fresh herbs if desired.
Notes
- Batch Cooking: Avoid overcrowding the pan to prevent steaming the mushrooms. If needed, cook the mushrooms in batches.
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Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a pan for the best texture.
- Diet Friendly: This recipe is naturally low-carb, keto-friendly, and vegan if you omit the butter.