Sautéed Mushrooms with Spinach

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb mushrooms, sliced (cremini, white button, or a mix)

2 tablespoons olive oil (or butter for richer flavor)

3–4 garlic cloves, minced

5–6 oz fresh spinach (baby spinach works great)

Salt, to taste

Black pepper, to taste

Optional: splash of soy sauce or balsamic vinegar for depth

Optional: red pepper flakes for heat

 

Instructions:

1. Prepare the Ingredients

Clean the mushrooms with a damp cloth and slice them.

Rinse the spinach and set aside.

Mince the garlic.

2. Sauté the Mushrooms

Heat olive oil in a large skillet over medium-high heat.

Add the sliced mushrooms in a single layer (do it in batches if needed).

Let them sit undisturbed for 2–3 minutes to brown.

Stir and continue cooking until mushrooms release their moisture and become golden brown (about 8–10 minutes total).

3. Add Garlic

Lower the heat to medium.

Add the minced garlic and sauté for about 30 seconds, just until fragrant.

4. Add Spinach

Add the spinach to the pan. You might need to add it in batches.

Stir and cook until the spinach wilts—about 2–3 minutes.

5. Season

Season with salt, pepper, and optional additions like soy sauce, balsamic vinegar, or red pepper flakes.

Stir to combine and cook for another minute.

6. Serve

Serve hot as a side dish, over grains, or as a topping for toast, pasta, or protein.