Description
Sautéed mushrooms with spinach is a quick, flavorful, and healthy dish perfect as a side, light meal, or versatile topping. This recipe combines earthy mushrooms, fresh spinach, and aromatic garlic, elevated with a hint of lemon juice for a refreshing finish. Ready in just 25 minutes, it’s ideal for busy weeknights or elegant gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms (cremini, button, or a mix), sliced
- 4 cups fresh spinach
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional garnish: fresh parsley or red pepper flakes
Instructions
- Prepare Ingredients: Wash and slice the mushrooms. Clean the spinach. Mince the garlic and juice the lemon.
- Heat the Pan: Heat olive oil in a large skillet over medium heat.
- Sauté Mushrooms: Add mushrooms in a single layer. Let them cook undisturbed for 3–4 minutes to brown. Stir occasionally and cook for another 5–7 minutes until softened.
- Add Garlic: Stir in garlic and sauté for 1–2 minutes until fragrant.
- Add Spinach: Add spinach in batches, tossing gently until wilted, about 2–3 minutes.
- Season and Finish: Season with salt, pepper, and lemon juice. Toss well.
- Serve: Transfer to a dish and garnish with parsley or red pepper flakes if desired.
Notes
- Use a large skillet to avoid overcrowding, ensuring mushrooms sauté rather than steam.
- To add creaminess, stir in a splash of cream or crème fraîche before serving.
- Substitute lemon juice with balsamic vinegar for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
