Get ready to fall in love with a dish that’s both comfortingly simple and wildly flavorful: Sautéed Mushrooms with Spinach. In just 20 minutes, earthy mushrooms mingle with tender spinach in a garlicky, umami-rich embrace, finished with a spritz of lemon if you like things zesty. Whether you serve it as a stand-alone side or make it the star over rice or toast, this one-pan sensation is perfect for casual weeknights and impressive dinner parties alike. Plus, it’s a surefire way to make your greens taste irresistible!
Ingredients You’ll Need
You won’t believe how these basic ingredients come together to make something so delicious. Every component brings a special flair: earthy, savory, bright, and just the right amount of richness. Here’s what you need and why each one matters.
- Olive oil or butter: Sets the stage for savory flavor and helps everything cook to golden perfection.
- Garlic: Breathe in as it sizzles—this is where the aroma magic happens!
- Onion: Adds subtle sweetness and depth to balance out the earthy vegetables.
- Mushrooms: The heart of Sautéed Mushrooms with Spinach; use cremini, white button, or a mix for nuance and texture.
- Fresh baby spinach: Tender, nutritious, and just waiting to wilt down into savory goodness.
- Soy sauce or tamari: Provides a welcome punch of umami and salt—just a splash transforms the pan!
- Salt and black pepper: Don’t be shy here; seasoning brightens every bite and ties all the flavors together.
- Red pepper flakes (optional): For a gentle kick, sprinkle on a pinch and watch the flavors bloom.
- Lemon juice (optional): A final squeeze of citrus lifts the entire dish and keeps it dazzlingly fresh.
How to Make Sautéed Mushrooms with Spinach
Step 1: Sauté the Onions
Begin by heating your olive oil or butter in a large skillet over medium heat. Once it shimmers (or melts), toss in those finely chopped onions. Stir and let them soften for 2–3 minutes—their sweetness builds the base for the entire dish.
Step 2: Build the Garlic Foundation
Next, sprinkle in your minced garlic. Give it about 30 seconds, just until the kitchen is perfumed and the garlic starts to turn golden. This short window is the secret to releasing all the garlicky goodness without crossing into bitter territory.
Step 3: Cook the Mushrooms
Time for the mushrooms to shine! Add all your sliced mushrooms to the skillet. Let them cook undisturbed for a couple of minutes, then stir occasionally for 6–8 minutes until they release their moisture and brown beautifully. This browning packs in savory, meaty flavor for your Sautéed Mushrooms with Spinach.
Step 4: Season It Up
Splash in your soy sauce or tamari, and season with salt, black pepper, and red pepper flakes if you’re feeling a little zippy. Stir well—this is how you build layers of flavor that make every forkful pop.
Step 5: Wilt the Spinach
Add the fresh baby spinach in batches, stirring gently as it wilts down until all of it’s incorporated. Don’t worry about the huge pile—the spinach will cook down quickly and snuggle right into the garlicky mushrooms.
Step 6: Finish with Lemon
Once the spinach is bright green and just tender, turn off the heat and add a squeeze of fresh lemon juice if you like. This last touch wakes up the whole dish and adds a vibrant zing to your Sautéed Mushrooms with Spinach.
How to Serve Sautéed Mushrooms with Spinach
Garnishes
A sprinkle of flaky sea salt or cracked black pepper is classic, but don’t stop there! A shower of freshly grated Parmesan (if you’re okay with dairy), toasted pine nuts, or a handful of chopped parsley will make your Sautéed Mushrooms with Spinach look as beautiful as it tastes.
Side Dishes
Pair your Sautéed Mushrooms with Spinach with a warm loaf of crusty bread, fluffy rice, or creamy polenta. It’s also wonderful nestled beside roasted chicken, tofu, or grilled fish, rounding out any meal with color and garden-fresh flavor.
Creative Ways to Present
Transform your Sautéed Mushrooms with Spinach into a luxe toast topper, spoon it over pasta, or tuck it into a savory crepe with a dusting of cheese. For brunch, serve under a poached egg or as part of a vegetable-forward breakfast bowl.
Make Ahead and Storage
Storing Leftovers
Let your Sautéed Mushrooms with Spinach cool completely, then transfer to an airtight container. It’ll keep beautifully in the fridge for up to three days—a quick and easy way to add veggies to weekday meals.
Freezing
While fresh is always best, you can freeze leftovers if you need to. Pack them into a freezer-safe container, removing as much air as possible. Expect some change in spinach texture after thawing, but the flavors will still be spot-on.
Reheating
To reheat, simply warm your Sautéed Mushrooms with Spinach gently in a skillet over low heat, adding a splash of water if needed. The stovetop brings back the sautéed-in flavor, but the microwave works too—just don’t overcook or it may get soggy.
FAQs
Can I use frozen spinach instead of fresh?
You can substitute frozen spinach in a pinch. Squeeze out any excess moisture before adding it to the pan, and use about half the amount since it cooks down less than fresh.
What’s the best mushroom variety for this recipe?
Cremini and white button mushrooms are both fantastic, but mixing in shiitake or portobello adds even more depth. Variety makes Sautéed Mushrooms with Spinach extra special!
How can I make this dish creamier?
Stir in a splash of cream or a dollop of plant-based cream right before serving for a dreamy, luscious texture. A sprinkle of grated Parmesan also does the trick if you’re not keeping it vegan.
Is this dish suitable for meal prep?
Absolutely! Sautéed Mushrooms with Spinach reheats well and is super versatile—tuck it into wraps, enjoy over grains, or serve cold in a hearty salad.
Can I make Sautéed Mushrooms with Spinach without soy sauce?
Yes—you can swap in coconut aminos or simply season well with salt and a splash of balsamic vinegar for a slightly different but equally savory twist.
Final Thoughts
There’s something utterly lovely about the simplicity and versatility of Sautéed Mushrooms with Spinach. If you love easy, veggie-packed dishes that are as nourishing as they are delicious, this one’s calling your name. Give it a try—you’ll be surprised how quickly it becomes a staple at your table!
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Sautéed Mushrooms with Spinach Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A delightful and nutritious dish featuring tender sautéed mushrooms and fresh baby spinach, flavored with garlic and soy sauce. This vegan and gluten-free recipe is a perfect side dish or light meal.
Ingredients
Ingredients:
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 12 ounces mushrooms (cremini, white button, or mixed), sliced
- 6 cups fresh baby spinach
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- 1 teaspoon lemon juice (optional)
Instructions
- Heat the oil: Heat oil or butter in a large skillet over medium heat.
- Sauté onion: Add onion and sauté for 2–3 minutes until softened.
- Add garlic: Stir in garlic and cook for 30 seconds until fragrant.
- Cook mushrooms: Add mushrooms and cook for 6–8 minutes until browned.
- Season: Season with soy sauce, salt, pepper, and red pepper flakes.
- Add spinach: Stir in spinach in batches until wilted.
- Finish: Remove from heat, add lemon juice, and serve warm.
Notes
- Great as a side dish or over rice, pasta, or toast.
- For richer flavor, add cream or Parmesan if not vegan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
