Description
This easy sautéed mushrooms with spinach recipe delivers a flavorful, healthy side dish that’s quick to prepare. Sautéed in olive oil and butter with garlic, the mushrooms develop a rich, golden-brown color while the fresh spinach is gently wilted for a tender texture. Finished with a hint of lemon juice, this dish is perfect served warm alongside grains or as a light meal.
Ingredients
Scale
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp crushed red pepper flakes (optional)
- 4 cups fresh baby spinach
- 1 tsp lemon juice
Instructions
- Heat the fat: In a large skillet over medium heat, melt the olive oil and unsalted butter together until sizzling, creating a flavorful base for sautéing.
- Sauté garlic: Add the minced garlic to the pan and cook for about 30 seconds, stirring constantly, until fragrant but not browned to release its aroma.
- Cook mushrooms: Add sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they are golden brown and most moisture has evaporated, concentrating their flavor.
- Season: Sprinkle salt, black pepper, and crushed red pepper flakes (if using) evenly over the mushrooms to enhance the taste.
- Add spinach: Add fresh baby spinach and continuously stir for 1 to 2 minutes until wilted, ensuring it cooks evenly without losing its vibrant color.
- Finish and serve: Remove the skillet from heat and drizzle with lemon juice to brighten the flavors. Serve warm as a side or over grains for a light meal.
Notes
- For extra flavor, add a splash of balsamic vinegar or sprinkle grated Parmesan cheese before serving.
- This dish works well with a variety of mushrooms such as shiitake or oyster varieties for different textures and tastes.
