Easy Sautéed Mushrooms with Spinach

Sautéed mushrooms with spinach make a quick and delicious side dish that’s perfect for any meal. The earthy flavor of fresh mushrooms combines beautifully with the slight bitterness of spinach, creating a dish that’s both nutritious and satisfying. This recipe is incredibly easy to prepare and can be made in just 15 minutes. The key ingredients are simple—fresh mushrooms, spinach, garlic, and a bit of seasoning. For added richness, optional ingredients like butter and balsamic vinegar elevate the flavors, bringing depth and a hint of tang. Whether you’re looking for a healthy side to serve alongside meat or a vegetarian option to pair with pasta, this dish is versatile and bursting with flavor. The best part? It’s light, full of vitamins, and packed with fiber, making it a great addition to any balanced meal. If you’re short on time but craving something tasty and nutritious, sautéed mushrooms with spinach are the perfect go-to option.

Why You’ll Love This Recipe

This easy sautéed mushrooms with spinach recipe is a total winner for its simplicity and flavor. It’s the perfect side dish that can be made in just one pan, saving you time on cleanup. The mushrooms are sautéed until golden, releasing their savory umami flavor, while the spinach wilts down to add a lovely green element to the dish. The garlic enhances the overall taste, and the optional splash of balsamic vinegar adds a slightly tangy sweetness that perfectly balances the savory notes. Plus, you can adjust the seasoning to suit your taste, making this a highly customizable recipe. It’s a great way to enjoy a healthy side without sacrificing flavor, and it pairs wonderfully with any protein or as part of a plant-based meal.

Ingredients

• 2 cups fresh mushrooms, sliced
• 2 cups fresh spinach, washed and chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme (or fresh thyme, optional)
• 1 tablespoon butter (optional)
• 1 tablespoon balsamic vinegar (optional)
• Fresh parsley, chopped, for garnish

Variations

• Add Protein: For a heartier dish, you can add sautéed chicken or tofu to the mushrooms and spinach.
• Cheese: Sprinkle some grated Parmesan cheese on top before serving for an extra layer of richness.
• Herbs: Experiment with other herbs like basil or oregano to customize the flavor profile.
• Spicy: Add a pinch of red pepper flakes for a little heat if you enjoy spicy food.

How to Make the Recipe

Step 1: Prepare the Vegetables

Start by cleaning and slicing the mushrooms. Wash and chop the spinach so it’s ready to add to the pan.

Step 2: Sauté the Mushrooms

Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown.

Step 3: Add Garlic and Spinach

Add the minced garlic to the pan and sauté for another minute until fragrant. Next, add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until the spinach wilts down.

Step 4: Season the Dish

Season the sautéed mushrooms and spinach with salt, pepper, and thyme (if using). If desired, stir in the butter and balsamic vinegar for extra flavor. Continue to cook for another minute until the butter is melted and the mixture is well combined.

Step 5: Serve

Transfer the sautéed mushrooms and spinach to a serving dish. Garnish with freshly chopped parsley for a pop of color and serve immediately.

Tips for Making the Recipe

• Don’t Overcrowd the Pan: If your skillet is too small, the mushrooms will steam instead of brown. Cook them in batches if necessary.
• Fresh Spinach: Use fresh spinach for the best texture and flavor. If using frozen spinach, be sure to drain it thoroughly before adding it to the pan.
• Add More Flavor: For a richer dish, you can add a bit of grated Parmesan or a squeeze of lemon juice before serving.
• Keep the Heat Moderate: Cooking the mushrooms over medium heat ensures they brown evenly without burning.

How to Serve

Sautéed mushrooms with spinach make a fantastic side dish for a variety of meals. They pair well with grilled chicken, steak, or fish. You can also serve them alongside pasta, rice, or roasted vegetables for a complete vegetarian meal. If you’re looking for a lighter meal, enjoy them on their own with a side of quinoa or couscous. For a quick snack, top with a fried egg for extra protein.

Make Ahead and Storage

Storing Leftovers

Store any leftover sautéed mushrooms and spinach in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat with a small amount of butter or oil to restore the texture.

Freezing

This dish doesn’t freeze particularly well, as the spinach will release moisture when reheated. It’s best enjoyed fresh, but you can freeze the sautéed mushrooms (without spinach) for up to 3 months.

Reheating

To reheat, place the sautéed mushrooms and spinach in a skillet over medium heat. Add a small amount of butter or broth to help bring back moisture and heat until warmed through.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but make sure to thaw and drain it thoroughly before adding it to the pan to avoid excess moisture.

2. Can I use a different type of mushroom?

Yes, you can use cremini, shiitake, or even portobello mushrooms in place of regular button mushrooms for a different flavor and texture.

3. Can I add other vegetables to this dish?

Yes, you can add other vegetables like onions, bell peppers, or zucchini to enhance the dish.

4. How do I prevent the spinach from becoming too watery?

Be sure to cook the spinach just until it wilts. Overcooking can release too much moisture and make the dish soggy.

5. Can I make this recipe in advance?

While this dish is best served fresh, you can prepare the mushrooms and spinach ahead of time and store them in the refrigerator. Just reheat and garnish with fresh parsley before serving.

6. What can I use instead of balsamic vinegar?

You can substitute balsamic vinegar with apple cider vinegar or red wine vinegar for a slightly different tang.

7. Can I make this dish spicy?

Yes, if you enjoy spice, feel free to add a pinch of red pepper flakes to the skillet while cooking the garlic.

8. Can I use a different fat instead of olive oil?

Yes, you can substitute olive oil with butter or any other cooking oil you prefer, such as avocado oil or coconut oil.

9. How long will the leftovers last?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

10. Can I add cheese to this recipe?

Yes, adding cheese like Parmesan or goat cheese before serving will add a creamy, rich flavor.

Conclusion

Easy sautéed mushrooms with spinach is a quick, healthy, and flavorful side dish that elevates any meal. With just a few simple ingredients and minimal prep time, this dish is perfect for busy weeknights or as an elegant addition to a more elaborate dinner. The savory mushrooms, fragrant garlic, and tender spinach are complemented by optional balsamic vinegar and butter for added richness. Whether served with meats, pasta, or grains, this dish is sure to become a favorite in your recipe repertoire.

Print