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
Scale
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
