Description
Sautéed Mushrooms with Spinach is a simple, yet flavorful side dish that combines earthy mushrooms with the freshness of spinach. Sautéing the mushrooms brings out their rich umami flavor, while the spinach wilts to provide a vibrant, tender bite. The dish is enhanced with garlic, olive oil, and a hint of seasoning, making it an ideal accompaniment to any meal. Whether served alongside steak, chicken, or as a light vegetarian option, this dish is quick to prepare and sure to become a favorite.
Ingredients
Scale
- 1 lb (450g) fresh mushrooms, sliced (button or cremini mushrooms work well)
- 4 cups fresh spinach (about 6 oz)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish, optional)
Ingredient Highlights
- Mushrooms: Mushrooms provide a rich, earthy flavor and a meaty texture, making them a perfect base for this dish.
- Spinach: Fresh spinach adds a bright, leafy freshness and a good dose of vitamins, especially iron and vitamin K.
- Garlic: Garlic adds a savory depth to the dish, complementing the mushrooms and spinach beautifully.
- Olive Oil: Olive oil brings a silky richness to the dish, while allowing the ingredients to sauté to perfection.
- Balsamic Vinegar (Optional): A splash of balsamic vinegar adds a tangy, slightly sweet finish that balances the savory flavors.
Instructions
Prepare the Ingredients:
- Clean the Mushrooms: Gently wipe the mushrooms with a damp cloth or paper towel to remove any dirt. Slice them into even pieces.
- Prep the Spinach: Wash the spinach leaves and pat them dry with a paper towel or a salad spinner. If the spinach leaves are large, roughly chop them.
Sauté the Mushrooms and Spinach:
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet in a single layer. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are browned and tender. If the mushrooms release a lot of liquid, continue to cook until it evaporates, concentrating the flavor.
- Add the Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
- Add the Spinach: Add the spinach to the skillet, a handful at a time, stirring until it wilts. This should take 2-3 minutes.
- Season: Season with salt and pepper to taste. If using, add the crushed red pepper flakes for a bit of heat.
- Finish with Balsamic Vinegar: If you’d like to add a touch of sweetness and acidity, drizzle the balsamic vinegar over the sautéed mushrooms and spinach, stirring to combine.
Serve:
- Garnish and Serve: Transfer the sautéed mushrooms and spinach to a serving dish and garnish with chopped fresh parsley, if desired. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 120-150 kcal
- Fat: 9g
- Carbohydrates: 7g
- Protein: 4g