Mushrooms with Spinach Sauté

This hearty Sautéed Mushrooms with Spinach recipe transforms simple ingredients into a flavor-packed side dish in just 15 minutes. The earthiness of mushrooms pairs perfectly with tender spinach, creating a versatile accompaniment that elevates any meal without complicated techniques.

I first created this recipe when looking for a quick side dish to serve with a special anniversary dinner at home. The combination was such a hit that it has become our go to vegetable side for both weeknight dinners and special occasions.

Ingredients

• Fresh mushrooms button or cremini work best for their meaty texture and earthy flavor
• Fresh spinach provides a nutritional boost and beautiful color contrast
• Olive oil use a good quality one for best flavor
• Fresh garlic adds essential aromatic flavor that brings the dish together
• Salt and pepper the basics that enhance the natural flavors
• Dried thyme optional but adds a wonderful herbal note that pairs perfectly with mushrooms
• Butter optional but creates a silky richness that takes the dish to another level
• Balsamic vinegar optional for adding depth and slight sweetness
• Fresh parsley brightens the dish with color and fresh flavor

Step-by-Step Instructions

Prepare the Vegetables

Clean mushrooms thoroughly by gently wiping with a damp paper towel to remove any dirt. Slice them uniformly about 1/4 inch thick to ensure even cooking. For spinach, wash thoroughly under cold water to remove any grit, then pat dry and roughly chop into bite sized pieces that will be easy to eat.

Sauté the Mushrooms

Heat your olive oil in a large skillet over medium heat until it shimmers but does not smoke. Add the sliced mushrooms in a single layer if possible to promote browning. Allow them to cook undisturbed for about 2 minutes before stirring to develop caramelization. Continue cooking for 5 to 7 minutes total, stirring occasionally. You will notice they first release moisture then start to brown when that moisture evaporates. This browning is crucial for developing deep flavor.

Add Garlic and Spinach

Once mushrooms have browned, add the minced garlic to the pan. Stir continuously for about 1 minute to prevent the garlic from burning while releasing its aromatic oils. Quickly add the chopped spinach, which will seem voluminous at first but will rapidly wilt down. Stir gently to incorporate with the mushrooms and continue cooking for 2 to 3 minutes until the spinach is completely wilted but still bright green.

Season the Dish

Sprinkle salt and black pepper evenly over the mixture. If using dried thyme, add it now and stir to distribute. For added richness, add the optional tablespoon of butter, allowing it to melt completely into the vegetables. If using balsamic vinegar, drizzle it around the pan and stir quickly to incorporate, cooking for an additional minute to slightly reduce and meld the flavors together.

Serve

Transfer the finished dish to a serving bowl, ensuring you scrape up any flavorful bits from the bottom of the pan. Sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while hot for the best texture and flavor experience.

Bookmark

The mushrooms are absolutely the star of this dish for me. I remember serving this at a dinner party where a self proclaimed mushroom hater went back for seconds. The secret was allowing the mushrooms to properly brown, which transforms their flavor from ordinary to extraordinary. My husband now requests this dish weekly with our Sunday roast chicken.

Make It Your Own

This recipe welcomes customization based on what you have available or your personal preferences. For a heartier version, try using portobello or shiitake mushrooms which have more robust flavors. Wild mushroom varieties like chanterelle or oyster mushrooms create a more gourmet experience when available seasonally.

For those avoiding dairy, simply omit the butter or replace it with additional olive oil. The dish remains delicious without it. If you enjoy heat, add red pepper flakes with the garlic for a pleasant warmth throughout the dish.

Storage and Leftovers

Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors actually continue to develop overnight, making this dish excellent for meal prep. Reheat gently in a skillet over medium low heat until just warmed through to avoid overcooking the spinach.

These sautéed mushrooms and spinach also freeze surprisingly well. Place cooled leftovers in a freezer safe container and store for up to one month. Thaw overnight in the refrigerator before reheating for best results.

Creative Serving Ideas

While perfect as a simple side dish, this versatile recipe can be transformed into numerous other dishes. Toss with hot pasta and a sprinkle of Parmesan for a quick vegetarian main course. Spoon over crusty bread rubbed with garlic for an elegant appetizer. Add to morning omelets or fold into scrambled eggs for a nutritious breakfast option.

For a complete meal, serve alongside a grilled protein like chicken, fish, or steak. The earthy flavors of the mushrooms particularly complement beef dishes beautifully. This dish also makes an excellent topping for baked potatoes or can be mixed into cooked rice or quinoa for a satisfying grain bowl.

Recipe FAQs

→ What kind of mushrooms work best for this dish?

Button or cremini mushrooms work best as they have a mild, earthy flavor that pairs well with spinach. However, you can experiment with shiitake, portobello, or a mix of wild mushrooms for more complex flavors. Just ensure they're sliced evenly for consistent cooking.

→ Can I make this dish ahead of time?

While best served fresh, you can prepare the mushrooms and spinach up to a day ahead. Reheat gently in a skillet over medium-low heat. Add a small splash of water or broth when reheating to prevent the vegetables from drying out and to refresh the flavors.

→ How can I make this dish more flavorful?

For extra flavor, add a tablespoon of butter and balsamic vinegar at the end of cooking. You could also incorporate sautéed onions, a splash of white wine, fresh herbs like thyme or rosemary, or finish with a squeeze of lemon juice and grated Parmesan cheese.

→ Is this dish vegan?

The base recipe is vegetarian but can easily be made vegan by omitting the optional butter or using a plant-based butter alternative. The dish relies primarily on olive oil, garlic, and the natural flavors of the vegetables, making it adaptable to vegan diets.

→ What can I serve with sautéed mushrooms and spinach?

This versatile side pairs wonderfully with grilled or roasted meats like steak, chicken, or pork chops. It also complements pasta dishes, risotto, or polenta. For a complete vegetarian meal, serve over quinoa or with a poached egg on top for added protein.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be substituted, but thaw and drain it thoroughly first to remove excess moisture. Keep in mind that frozen spinach is more compact, so you'll need less than the fresh amount called for. The texture will also be slightly different from using fresh spinach.