Pin it
Sautéed Mushrooms and Spinach turns ordinary veggies into a tasty side that works with any main dish. This fast combo brings earthy mushrooms together with soft spinach, fragrant garlic and zesty lemon for something that's nutritious and completely satisfying.
I stumbled on this mix when I needed a fast side for guests coming over. Now it's what I make whenever I want something green and yummy without much fuss.
Key Ingredients
- Fresh mushrooms: Pick ones that feel firm with no mushy parts
- Baby spinach: Ready-washed bags make life easier without losing flavor
- Fresh garlic: Gives wonderful smell and taste
- Extra virgin olive oil: Brings out the veggies' natural taste
- Fresh lemon: Adds a pop to the whole dish
- Fresh thyme: Works magic with both main veggies
Step-by-Step Cooking Guide
- Step 1: Get Mushrooms Ready
- Wipe mushrooms with a damp towel - don't run them under water or they'll soak it up. Cut them in even slices so they cook the same.
- Step 2: Warm Your Pan
- Make sure your pan is really hot before the oil goes in. This helps mushrooms brown instead of steam.
- Step 3: Cook in Small Amounts
- Give mushrooms plenty of room - if they're crowded, they'll steam. Do them in groups if needed until they're golden on both sides.
- Step 4: Throw in Flavors
- Turn heat down and toss in chopped garlic and thyme. Let them cook just until you can smell them, about half a minute.
- Step 5: Add the Spinach
- Put spinach in bit by bit, letting each handful shrink down before adding more. Sprinkle with salt, pepper, and squeeze fresh lemon juice over top.
Pin it
My nonna always told me taking your time with mushrooms pays off big time. She wasn't wrong - letting them get that nice brown color makes them taste way better.
Managing Heat
Hot pan for mushrooms at first, then turning it down for spinach makes sure everything cooks just right.
What To Eat It With
Goes great next to a nice steak, baked chicken, or mix it with pasta for a light dinner.
Pin it
Keeping Leftovers
Pop any extras in a sealed container and they'll last up to 3 days. Warm them up slowly so the spinach doesn't turn mushy.
Mix It Up
Sometimes I like to drizzle some balsamic at the end or scatter some toasted pine nuts on top for a nice crunch.
This easy combo has become my go-to side for regular family dinners and fancy get-togethers. It shows that when you take good stuff and handle it right, you don't need to do much to make it taste amazing.
Frequently Asked Questions
- → Which mushrooms should I use?
- Pick cremini, button, or a mix! Cremini is firmer and has deeper flavor.
- → How much time to cook?
- It’ll take about 15 minutes—almost 8 minutes for mushrooms and a few more for garlic and spinach.
- → What’s the lemon juice for?
- The fresh lemon juice adds a pop of brightness and a citrusy hint.
- → How do I prep mushrooms?
- Clean them well, then dry using a paper towel before slicing.
- → Can I spice it up more?
- Sure, sprinkle red pepper flakes or parsley for extra zest.