Easy Sautéed Mushrooms with Spinach

Sautéed mushrooms with spinach is a simple, nutritious, and versatile side dish that pairs beautifully with a variety of main courses. Whether you’re looking for a quick addition to a weeknight meal, a healthy component to complement your protein, or a crowd-pleaser for gatherings, this recipe is a winner. With the earthy, umami-rich flavors of mushrooms and the vibrant, slightly tangy notes of spinach, this dish delivers big on taste while staying light and wholesome. The best part? It requires just a handful of ingredients and less than 20 minutes of your time. Perfect for vegetarians, vegans, or anyone following a halal diet, this sautéed mushrooms with spinach recipe is an excellent addition to your culinary repertoire.

Why You’ll Love This Recipe

1. Quick and Easy: You’ll have this dish ready in under 20 minutes from start to finish.
2. Healthy and Nutritious: Packed with vitamins, fiber, and antioxidants, mushrooms and spinach are nutrient powerhouses.
3. Versatile: Serve it as a side dish, mix it into pasta, or use it as a topping for baked potatoes or rice.
4. Diet-Friendly: This recipe is vegan, gluten-free, low-carb, and follows halal dietary guidelines.
5. Minimal Ingredients: You only need a few staples, making it ideal for busy weeknights or last-minute cooking.

Preparation Time and Servings

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Serving Size: Approximately 1 cup

Nutritional Information (per serving)

• Calories: 90
• Carbohydrates: 6g
• Protein: 4g
• Fat: 6g
• Fiber: 2g
• Sugar: 2g

Ingredients

• 2 tablespoons olive oil (or butter for added richness)
• 1 pound (450g) of fresh mushrooms (cremini, button, or a mix), cleaned and sliced
• 3 cups (90g) fresh spinach leaves, washed and dried
• 3 garlic cloves, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon lemon juice (optional, for brightness)
• 1 tablespoon soy sauce or tamari (optional, for extra umami)

Step-by-Step Instructions

1. Prepare the Ingredients: Begin by cleaning the mushrooms. Use a damp paper towel to gently wipe off dirt—avoid rinsing them under water to prevent sogginess. Slice the mushrooms evenly for consistent cooking. Wash and dry the spinach thoroughly, and mince the garlic.
2. Heat the Pan: In a large skillet or sauté pan, heat olive oil over medium heat. Ensure the pan is wide enough to prevent overcrowding, which can lead to steaming rather than browning.
3. Cook the Mushrooms: Add the sliced mushrooms to the hot pan. Let them cook undisturbed for 2-3 minutes to develop a golden-brown crust. Stir occasionally, cooking for another 5 minutes until they are tender and slightly caramelized.
4. Add Garlic: Lower the heat slightly and add the minced garlic. Stir constantly for 30 seconds to 1 minute until fragrant, ensuring it doesn’t burn.
5. Add Spinach: Toss in the spinach leaves. Stir frequently, cooking until the spinach is wilted but still vibrant, about 2 minutes.
6. Season and Finish: Sprinkle salt, pepper, and optional soy sauce or lemon juice over the dish. Stir well to combine. Taste and adjust seasoning as needed.
7. Serve: Remove from heat and transfer to a serving dish. Enjoy hot as a side or incorporate it into other dishes.

Ingredient Background

Mushrooms

Mushrooms, often referred to as “nature’s meat,” are a rich source of umami flavor. Cremini or button mushrooms are perfect for this recipe because of their mild, earthy taste and tender texture when cooked. They are also low in calories and packed with selenium, potassium, and B vitamins.

Spinach

Spinach is a nutrient-dense leafy green that’s high in iron, vitamin K, vitamin A, and antioxidants. Its slightly tangy flavor balances the earthy richness of mushrooms, and it wilts beautifully, adding both color and nutrition to this dish.

Garlic

Garlic enhances the flavor profile with its pungent and savory notes. It adds depth and aroma, making the dish more robust and flavorful.

Olive Oil

Using olive oil as the cooking fat lends a fruity, aromatic base to the recipe. Alternatively, butter can be used for a creamier taste.

Technique Tips

• Don’t Overcrowd the Pan: Cooking the mushrooms in a crowded pan causes them to release water and steam instead of browning. Use a wide skillet for even cooking.
• Cook the Mushrooms First: Spinach cooks very quickly, so always add it after the mushrooms are done to avoid overcooking.
• Garlic Timing: Add garlic after the mushrooms are nearly done to prevent it from burning, which can make the dish bitter.
• Deglaze the Pan: A splash of vegetable broth, wine, or soy sauce can help lift any browned bits from the pan, adding extra flavor.

Alternative Presentation Ideas

• Pasta Topping: Serve the sautéed mushrooms and spinach over cooked pasta, adding a sprinkle of Parmesan for extra flavor.
• Stuffed Potatoes: Use the mixture as a filling for baked potatoes or sweet potatoes.
• Toast Topping: Pile it onto crusty bread for a quick, savory toast.
• Omelet or Frittata Add-In: Fold the sautéed mushrooms and spinach into an omelet or frittata for a hearty breakfast or brunch.
• Grain Bowl Base: Use this dish as a base for grain bowls with quinoa, rice, or farro.

Additional Tips for Success

• Use Fresh Ingredients: Fresh spinach and mushrooms yield the best flavor and texture for this recipe.
• Season Gradually: Add salt and pepper in stages, adjusting as needed after tasting.
• Experiment with Flavors: Add herbs like thyme, rosemary, or parsley for an extra layer of flavor.
• Add Heat: For a spicy kick, include red pepper flakes or chili oil during cooking.
• Toast Your Garlic: For a slightly nutty flavor, toast the garlic lightly before mixing it with the mushrooms.

Recipe Variations

• Creamy Version: Stir in a splash of heavy cream or coconut milk for a luxurious, creamy texture.
• Cheesy Twist: Sprinkle shredded mozzarella, Parmesan, or vegan cheese over the top before serving.
• Asian-Inspired: Use sesame oil instead of olive oil and add a splash of soy sauce and ginger for an umami-packed twist.
• Add Nuts or Seeds: Top the dish with toasted pine nuts, walnuts, or sesame seeds for added crunch and flavor.
• Protein Boost: Add cooked chickpeas, tofu, or grilled chicken to make it a complete meal.

Freezing and Storage

• Storage: Store leftover sautéed mushrooms and spinach in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain texture.
• Freezing: While spinach doesn’t freeze well once cooked, you can freeze the mushrooms separately. Store in a freezer-safe bag for up to 2 months, then add fresh spinach when reheating.

Healthier Twist Ideas

• Less Oil: Use a non-stick pan to reduce the amount of oil required.
• Add More Veggies: Include bell peppers, zucchini, or kale for added nutrition and variety.
• Low-Sodium: Skip the soy sauce or use a low-sodium version.
• Whole Foods: Use organic mushrooms and spinach for a cleaner, healthier dish.
• Nutritional Yeast: Sprinkle nutritional yeast on top for a cheesy, dairy-free flavor boost.

Serving Suggestions for Events

• Dinner Party: Serve as a warm side dish alongside roasted chicken, grilled fish, or a hearty pasta.
• Brunch Buffet: Include it in a spread with quiche, fresh bread, and fruit.
• Holiday Gatherings: Pair it with mashed potatoes and cranberry sauce for a festive touch.
• Potlucks: Transport it in an insulated dish to keep it warm for serving.
• Casual Weeknights: Enjoy it with a simple grilled protein for a quick and balanced meal.

Special Equipment

• Large Skillet: A wide, heavy-bottomed skillet ensures even cooking and prevents overcrowding.
• Wooden Spoon: Ideal for stirring without scratching your pan.
• Garlic Press: Makes mincing garlic quick and easy.
• Salad Spinner: Helps to thoroughly dry spinach leaves, which prevents sogginess during cooking.

Frequently Asked Questions

1. Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach if fresh is unavailable. Be sure to thaw it and squeeze out excess water before adding it to the pan.

2. What type of mushrooms work best?
Cremini, white button, or baby bella mushrooms are great options. You can also use a mix of wild mushrooms for a more gourmet flavor.

3. How do I clean mushrooms properly?
Use a damp paper towel to wipe off any dirt. Avoid rinsing them under water, as they can absorb moisture and become soggy.

4. Can I make this dish ahead of time?
Yes, but it’s best served fresh. If making ahead, store it in the fridge and reheat gently in a skillet to avoid overcooking the spinach.

5. How do I prevent the garlic from burning?
Add the garlic after the mushrooms have browned and lower the heat slightly to avoid burning. Stir constantly once the garlic is added.

6. Can I double the recipe?
Absolutely! Use a larger pan or cook in batches to ensure even cooking and proper browning of the mushrooms.

7. Is this dish suitable for meal prep?
Yes, it holds up well in the fridge for a few days. Pair it with grains or protein for a ready-to-eat meal.

8. How can I make this dish more filling?
Add cooked quinoa, rice, or pasta, or top it with a fried egg for a more substantial meal.

Conclusion

Sautéed mushrooms with spinach is a timeless recipe that’s as delicious as it is simple to prepare. With its rich, earthy flavors, vibrant colors, and impressive nutritional profile, this dish is perfect for any occasion. Whether you’re cooking for yourself, your family, or guests, it’s sure to be a hit. Best of all, its versatility means you can tweak the ingredients and flavors to suit your preferences. Try this recipe today, and enjoy a healthy, flavorful addition to your mealtime rotation!

Easy Sautéed Mushrooms with Spinach

---

• Author: Amelia
• Total Time: 15 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil (or butter for added richness)
• 1 pound (450g) of fresh mushrooms (cremini, button, or a mix), cleaned and sliced
• 3 cups (90g) fresh spinach leaves, washed and dried
• 3 garlic cloves, minced
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon lemon juice (optional, for brightness)
• 1 tablespoon soy sauce or tamari (optional, for extra umami)

---

Instructions

• Prepare the Ingredients: Begin by cleaning the mushrooms. Use a damp paper towel to gently wipe off dirt—avoid rinsing them under water to prevent sogginess. Slice the mushrooms evenly for consistent cooking. Wash and dry the spinach thoroughly, and mince the garlic.
• Heat the Pan: In a large skillet or sauté pan, heat olive oil over medium heat. Ensure the pan is wide enough to prevent overcrowding, which can lead to steaming rather than browning.
• Cook the Mushrooms: Add the sliced mushrooms to the hot pan. Let them cook undisturbed for 2-3 minutes to develop a golden-brown crust. Stir occasionally, cooking for another 5 minutes until they are tender and slightly caramelized.
• Add Garlic: Lower the heat slightly and add the minced garlic. Stir constantly for 30 seconds to 1 minute until fragrant, ensuring it doesn’t burn.
• Add Spinach: Toss in the spinach leaves. Stir frequently, cooking until the spinach is wilted but still vibrant, about 2 minutes.
• Season and Finish: Sprinkle salt, pepper, and optional soy sauce or lemon juice over the dish. Stir well to combine. Taste and adjust seasoning as needed.
• Serve: Remove from heat and transfer to a serving dish. Enjoy hot as a side or incorporate it into other dishes.

• Prep Time: 5 minutes
• Cook Time: 10 minutes

Nutrition

• Serving Size: 1 cup
• Calories: 90
• Sugar: 2g
• Fat: 6g
• Carbohydrates: 6g
• Fiber: 6g
• Protein: 4g