Sautéed Mushrooms with Spinach is a delightful dish that brings together earthy flavors and vibrant greens, making it a perfect addition to any meal. As someone who has always appreciated the simplicity and elegance of sautéed vegetables, I find that this recipe not only tantalizes the taste buds but also offers a quick and nutritious option for busy weeknights. The combination of tender mushrooms and fresh spinach creates a beautiful medley that is both satisfying and healthy.

This dish has roots in various culinary traditions, often celebrated for its versatility and ease of preparation. Whether served as a side dish, tossed into pasta, or even as a topping for grilled meats, Sautéed Mushrooms with Spinach has earned its place in kitchens around the world. People love this dish for its rich umami flavor, the delightful texture of the mushrooms, and the vibrant color that spinach adds to the plate. Plus, it comes together in just a matter of minutes, making it a go-to recipe for anyone looking to elevate their dining experience without spending hours in the kitchen.

Ingredients:

1 pound fresh mushrooms (button, cremini, or a mix), cleaned and sliced
4 cups fresh spinach, washed and roughly chopped
3 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
Salt, to taste
Black pepper, to taste
1 tablespoon balsamic vinegar (optional)
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
Parmesan cheese, grated (for serving, optional)

Preparing the Ingredients

1. **Clean the Mushrooms**: Start by cleaning your mushrooms. I like to use a damp paper towel to wipe off any dirt. Avoid rinsing them under water, as mushrooms can absorb moisture and become soggy. Once cleaned, slice them into even pieces, about 1/4 inch thick. 2. **Chop the Spinach**: Rinse the spinach leaves thoroughly to remove any grit. After washing, I like to remove the tough stems and roughly chop the leaves into bite-sized pieces. This helps them cook down more evenly. 3. **Mince the Garlic and Chop the Onion**: Peel and mince the garlic cloves. For the onion, I prefer a small dice, about 1/4 inch. This size allows them to cook quickly and blend well with the mushrooms and spinach.

Cooking Process

4. **Heat the Olive Oil**: In a large skillet, heat the olive oil over medium heat. I usually let it warm for about a minute until it shimmers slightly. This ensures that the oil is hot enough to sauté the vegetables properly. 5. **Sauté the Onions**: Add the chopped onions to the skillet. Sauté them for about 3-4 minutes, stirring occasionally, until they become translucent and fragrant. This step builds a flavorful base for the dish. 6. **Add the Garlic**: Once the onions are ready, toss in the minced garlic. Sauté for an additional 30 seconds, stirring constantly to prevent the garlic from burning. The aroma will be heavenly! 7. **Cook the Mushrooms**: Now it’s time to add the sliced mushrooms to the skillet. Spread them out evenly and let them cook undisturbed for about 5 minutes. This allows them to brown nicely. After 5 minutes, stir them and continue to cook for another 5-7 minutes until they are tender and have released their moisture. 8. **Season the Mixture**: Sprinkle in salt, black pepper, and thyme. If you’re using dried thyme, add it now. If you have fresh thyme, you can wait until the end to add it for a fresher flavor. Stir everything together to ensure the mushrooms are well-seasoned. 9. **Add the Spinach**: Once the mushrooms are cooked, it’s time to add the chopped spinach. I usually add it in batches, allowing it to wilt down before adding more. This helps to manage the volume since spinach reduces significantly when cooked. Stir the spinach into the mushroom mixture and cook for about 2-3 minutes until it’s wilted and tender. 10. **Add Balsamic Vinegar (Optional)**: If you’re using balsamic vinegar, drizzle it over the sautéed mixture now. This adds a lovely depth of flavor and a hint of sweetness. Stir to combine and let it cook for another minute.

Final Touches and Serving

11. **Taste and Adjust Seasoning**: Before serving, taste the sautéed mushrooms and spinach. Adjust the seasoning with more salt or pepper if needed. If you used fresh thyme, now is the time to sprinkle it in for that fresh herb flavor. 12. **Serve**: Transfer the sautéed mushrooms and spinach to a serving dish. If you like, you can sprinkle some grated Parmesan cheese on top for an extra layer of flavor. This dish pairs beautifully with grilled chicken, steak, or as a side for pasta. 13. **Enjoy**: Dig in and enjoy your delicious sautéed mushrooms with spinach! This dish is not only quick to prepare but also packed with nutrients and flavor. It’s perfect for a weeknight dinner or as a side for a special occasion.

Storage Tips

14. **Storing Leftovers**: If you have any leftovers, let them cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. 15. **Free

Conclusion:

In summary, this Sautéed Mushrooms with Spinach recipe is an absolute must-try for anyone looking to elevate their culinary repertoire. The combination of earthy mushrooms and vibrant spinach creates a dish that is not only visually appealing but also packed with flavor and nutrients. Whether you serve it as a side dish alongside grilled chicken or fish, toss it into a pasta for a hearty meal, or even use it as a topping for a savory omelet, the possibilities are endless. Feel free to get creative with this recipe! You can add garlic for an extra kick, sprinkle in some red pepper flakes for heat, or even toss in some nuts for added crunch. The beauty of sautéed mushrooms with spinach is that it can easily be adapted to suit your taste preferences or whatever ingredients you have on hand. I encourage you to give this recipe a try and experience the delightful flavors for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your dish. Let’s inspire each other in the kitchen! Remember, cooking is all about experimenting and having fun, so don’t hesitate to make this dish your own. Happy cooking! Print