Sauteed Mushrooms with Spinach

Why You’ll Love This Recipe

Sauteed Mushrooms with Spinach is a quick and flavorful side dish packed with earthy mushrooms and nutrient-rich spinach. It’s a healthy, low-carb option that pairs beautifully with meats, pasta, or grains. The garlic and olive oil bring out deep, savory notes, making it a perfect complement to any meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh mushrooms (such as cremini or button)fresh baby spinacholive oilgarlic cloves (minced)saltblack pepperlemon juice (optional)red pepper flakes (optional for heat)

directions

Heat olive oil in a large skillet over medium heat.

Add the mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the spinach in batches, stirring until wilted.

Season with salt, black pepper, and red pepper flakes if using.

Finish with a splash of lemon juice if desired.

Remove from heat and serve warm.

Servings and timing

This recipe serves 4 as a side dish.Preparation time: 10 minutesCooking time: 10 minutesTotal time: 20 minutes

Variations

Use a mix of mushrooms like shiitake, oyster, and portobello for varied texture.

Add a splash of white wine while sautéing for extra depth.

Top with grated Parmesan cheese for a rich finish.

Incorporate chopped onions or shallots for added sweetness.

Add pine nuts or slivered almonds for crunch.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over low heat or in the microwave in short bursts.Stir in a bit of olive oil or water if the mixture becomes too dry.

FAQs

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before using.

Can I make this ahead of time?

Yes, but it’s best enjoyed fresh for optimal texture.

Is this dish vegan?

Yes, as long as you don’t add cheese or butter.

Can I add protein to make it a main dish?

Absolutely—try adding tofu, chicken, or chickpeas.

Will other greens work instead of spinach?

Yes, kale, Swiss chard, or arugula can be great substitutes.

Can I use butter instead of olive oil?

Yes, butter adds richness, but keep an eye on browning.

Why are my mushrooms soggy?

Overcrowding the pan causes mushrooms to steam instead of sauté—cook in batches if needed.

Should I wash mushrooms before cooking?

Yes, but don’t soak them—use a damp cloth or a quick rinse and pat dry.

Can I freeze this dish?

It’s not ideal, as spinach and mushrooms lose texture when thawed.

Is this keto-friendly?

Yes, it’s low in carbs and fits well in a keto meal plan.

Conclusion

Sauteed Mushrooms with Spinach is a versatile and delicious addition to your menu that’s both quick to make and packed with flavor. Whether you’re looking for a healthy side or a light main, this dish delivers savory satisfaction with every bite.

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