Sauteed mushrooms with spinach is a dish that not only highlights the earthy flavors of fresh fungi but also brings a wholesome burst of greens into your meal. It’s a simple yet sophisticated side that can easily steal the spotlight on your dinner table or make a quick lunch during a busy workweek. With just a handful of ingredients, this sauté creates a delightful medley that is both nutritious and satisfying. Whether you’re trying to incorporate more vegetables into your diet or simply looking for a comforting, yet light dish, this recipe is here to deliver.
Why you’ll love this dish
Preparing sautéed mushrooms with spinach is a fantastic choice for several reasons. Not only is it quick to whip up—taking less than 30 minutes from start to finish—but it’s also budget-friendly, making it a perfect weeknight dinner option. Packed with vitamins and minerals, this dish is a great way to boost your intake of leafy greens, perfect for anyone looking to eat a little healthier without sacrificing flavor. Plus, the combination of garlic, thyme, and optional chili flakes elevates the dish, making it both aromatic and tasty.
"I made this dish as a side for a family dinner, and everyone loved it! The flavors complement each other perfectly and it was so easy to prepare!"
The cooking process explained
This sautéed mushrooms with spinach recipe is simple yet effective, allowing even novice cooks to achieve outstanding results. You’ll start by heating olive oil and butter together, creating a rich base. Next, you’ll add mushrooms and let them brown beautifully, followed by the garlic and seasonings. Finally, fold in the spinach until wilted for a vibrant, healthy dish that truly shines.
What you’ll need
To make this delicious sautéed mushrooms with spinach, gather the following ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 lb mushrooms, sliced (button, cremini, or your favorite variety)
- 6 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red chili flakes (optional)
- Salt and pepper, to taste
- Juice of 1/2 lemon (optional)
Feel free to substitute with other greens or mushrooms if needed—this recipe is versatile!
