Ingredients
Scale
- 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