If you’re searching for a side dish that brings restaurant flavor right into your own kitchen with minimal effort, you’re going to fall in love with Easy Sautéed Mushrooms with Spinach. Each bite bursts with earthy mushrooms, tender spinach, and a garlicky, buttery richness that transforms humble ingredients into something special. Whether you’re serving it alongside a main or piling it high over toast, this is the kind of recipe you’ll turn to again and again for its flavor, speed, and pure versatility.
Ingredients You’ll Need
The beauty of Easy Sautéed Mushrooms with Spinach is that every ingredient truly matters: they’re simple, but each plays a key role in creating layers of flavor, irresistible texture, and beautiful color. Careful selection, even for a quick side, makes all the difference.
- Olive oil (1 tablespoon): Adds a subtle fruitiness and helps the mushrooms achieve golden edges.
- Unsalted butter (1 tablespoon): Brings a creamy dimension and rounds out the flavors.
- Minced garlic (2 cloves): Delivers aromatic punch and depth to every bite.
- Sliced mushrooms (1 pound, cremini or white button): The star—mushrooms soak up flavor and provide hearty, meaty texture.
- Fresh baby spinach (5 cups): Lends vibrant color and a tender, just-wilted finish.
- Salt and black pepper (to taste): Essential for seasoning and enhancing natural flavors.
- Soy sauce or balsamic vinegar (1 tablespoon, optional): For a boost of umami or sweet tang if you’d like to elevate the flavor profile.
- Grated Parmesan cheese (1 tablespoon, optional): Finishes things off with a salty, nutty flourish (completely optional, and easily left out for vegan or dairy-free).
How to Make Easy Sautéed Mushrooms with Spinach
Step 1: Heat the Oil and Butter
Start by placing your largest skillet on medium-high heat, then add the olive oil and butter. You want both melted together so you get flavor from the butter and a high enough smoke point from the oil. Once the mixture is sizzling and fragrant, you’re ready for action.
Step 2: Brown the Mushrooms
Spread the sliced mushrooms in a single layer in your skillet. This is the secret to beautiful browning. Let them cook, undisturbed, for about 4 to 5 minutes—don’t be tempted to stir! When you see golden edges, flip and cook for another 4 to 5 minutes. The mushrooms should shrink and become caramelized as their moisture evaporates, developing incredible flavor.
Step 3: Add Garlic
Once those mushrooms are gloriously browned, stir in the minced garlic. Sauté just for about one minute—this keeps the garlic’s flavor bold and prevents it from burning. Your kitchen should smell amazing at this point!
Step 4: Wilt the Spinach
Add all the fresh baby spinach. It will look like a mountain at first, but as you stir, the leaves wilt dramatically. Give it just 1 to 2 minutes until the spinach is tender and glossy green—the heat from the pan is all it needs, so don’t overcook.
Step 5: Season and Finish
Season your Easy Sautéed Mushrooms with Spinach generously with salt and pepper, tasting as you go. For added depth, stir in a splash of soy sauce or balsamic vinegar at this stage if you like. Remove from heat, and just before serving, sprinkle with a touch of Parmesan if you want that creamy, salty finish.
How to Serve Easy Sautéed Mushrooms with Spinach
Garnishes
Freshly chopped parsley or chives make an excellent garnish, brightening up the rustic look of the dish and adding hints of freshness. A little extra Parmesan on top never hurts, or try a pinch of red pepper flakes for gentle heat.
Side Dishes
Easy Sautéed Mushrooms with Spinach is a chameleon of a side—serve it alongside roast chicken, grilled steak, or baked salmon for heartier meals. It’s also delicious with a scoop of creamy polenta or next to fluffy mashed potatoes, balancing comfort with nutrition.
Creative Ways to Present
This recipe is beautiful mounded over toasted sourdough or warm grains like quinoa or brown rice. For brunch, pile it over poached eggs on toast, or fold it into a warm grain salad. You can even use it as a savory topping for a homemade flatbread. Let your imagination (and your appetite) guide you!
Make Ahead and Storage
Storing Leftovers
If you wind up with extras, simply spoon your leftover Easy Sautéed Mushrooms with Spinach into an airtight container and refrigerate. It will stay delicious for up to three days, making it great for advance meal prep or quick weeknight lunches.
Freezing
While you can freeze this dish, keep in mind spinach releases moisture once thawed, which can alter the texture a bit. If you do want to freeze, pack into airtight containers after cooling and use within one month for best flavor and consistency.
Reheating
To reheat, place leftovers in a nonstick skillet over medium heat with a splash of water or broth, stirring until warmed through. Alternatively, microwave gently in short intervals. Avoid overcooking, so the spinach stays vibrant and the mushrooms retain their bite.
FAQs
What’s the best type Side Dish
Creamy cremini and classic white button mushrooms are ideal because they absorb flavors and brown nicely, but you can experiment with shiitake, portobello, or a wild mushroom blend for a different texture and deeper earthiness.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works in a pinch—just thaw it thoroughly and squeeze out as much excess water as possible before adding it to the skillet to prevent a watery dish.
How do I keep mushrooms from getting soggy?
The secret is to spread the mushrooms in a single layer and let them cook undisturbed initially, so their moisture evaporates and they caramelize. Crowding the pan traps steam and leads to sogginess, so use a large skillet or cook in batches if needed.
What can I substitute for Parmesan to keep this recipe vegan?
You can skip the Parmesan entirely, or try a sprinkle of nutritional yeast, which will add a cheesy, savory note without dairy. Toasted pine nuts or walnuts can also offer extra richness and crunch.
Is it possible to double the recipe for a crowd?
Absolutely! Simply cook the mushrooms in batches so each slice has room to brown, then bring everything together in the final sauté with spinach, garlic, and your seasonings. The recipe doubles beautifully for family gatherings or potlucks.
Final Thoughts
There’s something so satisfying about whipping up Easy Sautéed Mushrooms with Spinach that feels both effortless and truly gourmet. Give it a try the next time you want a vibrant, flavor-packed side, and let it become a staple in your kitchen—you’ll be so glad you did!
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Easy Sautéed Mushrooms with Spinach Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy recipe for flavorful sautéed mushrooms with spinach, perfect as a side dish or served over grains. This dish combines the earthy richness of mushrooms with the freshness of spinach, creating a delicious and nutritious option for any meal.
Ingredients
For the Sautéed Mushrooms:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced (cremini or white button)
For the Spinach:
- 5 cups fresh baby spinach
- Salt and black pepper, to taste
- 1 tablespoon soy sauce or balsamic vinegar (optional)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Heat the olive oil and butter: In a large skillet over medium-high heat.
- Add garlic and spinach: Sauté minced garlic for 1 minute, then add spinach and cook until just wilted.
- Season and finish: Season with salt and pepper, add soy sauce or balsamic vinegar if desired. Top with Parmesan before serving.
Add the mushrooms in a single layer and cook undisturbed for 4 to 5 minutes until browned. Stir and cook for another 4 to 5 minutes until golden.
Notes
- This dish pairs well with grains, pasta, or toast.
- Use baby spinach for a tender texture or kale for a heartier version.
- Avoid overcrowding the mushrooms in the skillet.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
