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Sauteed Mushrooms with Spinach

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Quick and flavorful sautéed mushrooms and spinach with garlic and a hint of lemon or spicy garlic sauce—a healthy and versatile side dish.

Ingredients

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  • 1 tbsp butter (or olive oil)
  • 1 tbsp olive oil (if using butter)
  • 8 oz mushrooms, sliced (cremini, button, or shiitake)
  • 4 cups baby spinach (or 6 oz fresh spinach)
  • 2–3 cloves garlic, minced
  • ½ tsp kosher salt (or to taste)
  • ¼ tsp black pepper
  • Optional: 1 tsp lemon juice or 2 tbsp soy sauce, 1 tsp sesame oil, pinch chili flakes (for spicy garlic style)

Instructions

  1. Heat butter and oil in a large skillet over medium-high heat.
  2. Add mushrooms in a single layer; cook undisturbed for 3–5 minutes until golden brown. Season with half the salt.
  3. Flip mushrooms; cook 2–3 minutes more until browned on both sides.
  4. Add minced garlic; sauté for 30 seconds until fragrant.
  5. Add spinach, remaining salt and pepper; cook while stirring until just wilted, about 1–2 minutes.
  6. Finish with a squeeze of lemon juice or drizzle with soy sauce mixture for a spicy version. Stir to combine and remove from heat.
  7. Serve immediately as a side dish or over grains, pasta, or proteins.

Notes

  • Do not overcrowd the pan—cook mushrooms in batches if necessary.
  • Use baby spinach for convenience; mature spinach may need extra cook time.
  • Optional garnishes include Parmesan, sesame seeds, or red pepper flakes.
  • Leftovers store well in the fridge for up to 3 days; reheat gently to preserve texture.

Nutrition

Find it online: https://ukfinda.com/sauteed-mushrooms-with-spinach/