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Sautéed Mushrooms with Spinach

This classic dish features sautéed mushrooms and vibrant spinach, creating a flavorful and healthy side perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz mushrooms (cremini or button) Fresh, firm mushrooms for best texture.
  • 5 cups fresh spinach Baby spinach works well; frozen spinach can be used if thawed and drained.
  • 2 cloves garlic Fresh garlic adds aroma.
  • 2 tablespoons olive oil Extra virgin recommended, can substitute with avocado oil.
  • to taste salt Use sea salt or Himalayan salt.
  • to taste pepper Freshly ground black pepper adds flavor.

Method
 

Preparation
  1. Gently clean the mushrooms using a damp paper towel to remove any dirt.
  2. Slice the mushrooms into thin pieces, about 1/4 inch thick.
  3. Finely mince the garlic cloves.
Cooking
  1. Heat olive oil in a large skillet over medium heat until it shimmers.
  2. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
  3. Add sliced mushrooms to the skillet, sautéing for 5-7 minutes until golden and tender.
  4. Gradually incorporate the fresh spinach in batches, allowing it to wilt before adding more, about 2-3 minutes total.
  5. Season with salt and pepper to taste, cooking for an additional 2-3 minutes.
  6. Remove from heat and serve hot.

Notes

For extra flavor, add a splash of balsamic vinegar or sprinkle with Parmesan cheese. Avoid overcrowding the pan while sautéing.