Description
A quick and easy sautéed mushrooms with spinach recipe that combines fresh cremini mushrooms and vibrant spinach leaves in a flavorful garlic-infused olive oil base. Perfect as a healthy side dish or a light vegetarian main, enhanced with optional lemon juice and red pepper flakes for brightness and spice.
Ingredients
Scale
Mushrooms and Spinach
- 1 lb fresh mushrooms (such as cremini or button mushrooms), sliced
- 4 cups fresh spinach
Seasonings and Garnish
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for brightness)
- 1/4 tsp red pepper flakes (optional, for a slight kick)
Instructions
- Prepare Ingredients: Clean and slice the mushrooms evenly. Mince the garlic cloves and wash the fresh spinach thoroughly, draining well.
- Heat the Olive Oil: Place a large skillet over medium heat and add 2 tablespoons of olive oil, heating until shimmering but not smoking.
- Sauté Garlic and Mushrooms: Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant. Then add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
- Add Spinach and Seasonings: Add the fresh spinach to the skillet with the mushrooms. Stir gently until the spinach wilts, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if using, adjusting to taste.
- Add Brightness and Garnish: Remove the pan from heat, then drizzle with optional lemon juice for brightness and sprinkle with chopped fresh parsley before serving.
Notes
- Use fresh mushrooms for the best flavor and texture; cremini or button mushrooms work well.
- Don’t overcrowd the pan to allow mushrooms to brown properly instead of steaming.
- For a vegan version, this recipe already fits perfectly.
- Lemon juice is optional but adds a nice brightness that complements the earthy mushrooms.
- Red pepper flakes add subtle heat; adjust the quantity to your preference or omit for a milder dish.
