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 I prepare this recipe, I can’t help but think about how this combination has been cherished in various cuisines around the world. From Italian risottos to classic French sides, the pairing of mushrooms and spinach has stood the test of time, showcasing the versatility of these ingredients.

People love Sautéed Mushrooms with Spinach not only for its rich, umami taste but also for its delightful texture that adds depth to any plate. The tender mushrooms, combined with the slightly wilted spinach, create a dish that is both visually appealing and satisfying. Plus, it’s incredibly convenient to whip up, making it an ideal choice for busy weeknights or elegant dinner parties. Join me as we explore this simple yet flavorful recipe that is sure to become a favorite in your 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
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1 tablespoon balsamic vinegar (optional, for added flavor)
Fresh parsley, chopped (for garnish)

Preparing the Ingredients

1. Start by cleaning the mushrooms. I like to use a damp paper towel to wipe them down, removing any dirt without soaking them in water, which can make them soggy. Once cleaned, slice the mushrooms into even pieces, about 1/4 inch thick. This ensures they cook evenly. 2. Next, wash the spinach thoroughly under cold water to remove any grit. After washing, I like to give it a good shake to remove excess water, then roughly chop it into bite-sized pieces. 3. Mince the garlic and finely chop the onion. I find that using a sharp knife makes this process much easier and quicker.

Cooking the Mushrooms

4. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant. 5. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes. Be careful not to let the garlic burn, as it can turn bitter. The aroma at this point is simply delightful! 6. Now it’s time to add the sliced mushrooms to the skillet. Stir them well to coat them in the oil, onion, and garlic mixture. Cook the mushrooms for about 5-7 minutes, stirring occasionally. You’ll notice they will start to release their moisture and shrink down. 7. Once the mushrooms are tender and have released most of their moisture, sprinkle in the salt, black pepper, and red pepper flakes (if using). Stir well to combine and let them cook for another 2-3 minutes. This step enhances the flavor of the mushrooms.

Adding the Spinach

8. After the mushrooms are cooked to your liking, it’s time to add the spinach. I usually add it in batches, starting with half of the chopped spinach. Stir it into the mushroom mixture until it wilts down, which takes about 1-2 minutes. 9. Once the first batch of spinach has wilted, add the remaining spinach and continue to stir until all the spinach is wilted and bright green. This should take another 1-2 minutes. 10. If you’re using balsamic vinegar, drizzle it over the sautéed mushrooms and spinach at this point. Stir to combine and let it cook for an additional minute. The vinegar adds a lovely depth of flavor that complements the earthiness of the mushrooms.

Final Touches and Serving

11. Taste the sautéed mushrooms and spinach mixture and adjust the seasoning if necessary. You might want to add a bit more salt or pepper, depending on your preference. 12. Once everything is well combined and seasoned to your liking, remove the skillet from the heat. 13. Transfer the sautéed mushrooms and spinach to a serving dish. I like to garnish it with freshly chopped parsley for a pop of color and freshness. 14. Serve the sautéed mushrooms and spinach warm as a side dish, or you can enjoy it over pasta, rice, or even on top of a toasted slice of bread for a delicious appetizer. 15. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to prevent sticking. This sautéed mushrooms with spinach dish is not only quick and easy to prepare, but it’s also packed with flavor and nutrients. I love how versatile it is, making it a perfect addition to any meal. Enjoy!

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. For those looking to mix things up, consider adding a splash of balsamic vinegar for a tangy twist, or sprinkle in some crushed red pepper flakes for a hint of heat. You could also experiment with different types of mushrooms, such as shiitake or portobello, to find your perfect flavor profile. I encourage you to give this Sautéed Mushrooms with Spinach recipe a try and share your experience with friends and family. I would love to hear how you made it your own and any variations you came up with. Cooking is all about creativity and enjoyment, so don’t hesitate to make this dish your own! Happy cooking! Print