Simple Spinach & Mushrooms

This hearty sautéed mushroom and spinach dish has become my kitchen staple for busy weeknights when I need something delicious and nutritious on the table quickly. The earthy flavors of the mushrooms paired with bright spinach create a side dish that complements almost any meal.

I first created this recipe years ago when I needed a quick side dish for an impromptu dinner party. It was such a hit that it's now requested at nearly every family gathering, and I find myself making it weekly for our regular meals.

Ingredients

• Olive oil: adds richness and helps mushrooms brown beautifully
• Cremini mushrooms: they have deeper flavor than white button mushrooms but either works wonderfully
• Fresh spinach: wilts down perfectly and adds vibrant color and nutrients
• Garlic: fresh cloves provide that aromatic base that makes everything better
• Lemon juice: brightens all the flavors and balances the earthiness
• Salt and pepper: the classics that enhance everything
• Fresh parsley: optional but adds a pop of color and fresh herb flavor
• Red pepper flakes: optional for those who enjoy a gentle heat

Step-by-Step Instructions

Prep:

Begin by gently cleaning your mushrooms with a soft brush or paper towel rather than washing them with water. Mushrooms act like little sponges and too much water prevents proper browning. Slice them evenly about 1/4 inch thick. Rinse your spinach if it's not prewashed and pat dry. Mince your garlic cloves finely and have your lemon juice ready. Having everything prepared before you start cooking makes the process smooth and enjoyable.

Cook Mushrooms:

Heat your large skillet over medium high heat and add the olive oil. Once shimmering, add mushrooms in a single layer, being careful not to overcrowd the pan. Let them cook undisturbed for 2–3 minutes until they begin to brown. The key here is patience. Give them time to develop that gorgeous golden color and release their moisture. Stir occasionally and continue cooking for another 3–4 minutes until they're deeply browned and have reduced in volume.

Add Garlic:

Once mushrooms are beautifully caramelized, reduce heat to medium and add the minced garlic. Stir constantly for about 1 minute until fragrant. This is a critical moment where attention matters. Garlic burns quickly and becomes bitter, so keep it moving in the pan until it releases that wonderful aroma but before it browns too much. Your kitchen will smell absolutely heavenly at this point.

Finish:

Add all the spinach to the pan. It will look like too much at first but will quickly wilt down. Gently fold it into the hot mushrooms and garlic, allowing the residual heat to wilt the leaves. Season with salt and pepper to taste. Once spinach is just wilted but still bright green, remove from heat and finish with a squeeze of fresh lemon juice. Toss everything together and transfer to a serving dish. Garnish with fresh parsley if using.

Highlight

The mushrooms are truly the star of this dish. I remember learning from my grandmother that patience with mushrooms is everything. She would say good mushrooms are worth waiting for, and whenever I get that perfect golden sear on mine, I think of her wisdom in the kitchen.

Storage Tips

This dish stays fresh in an airtight container in the refrigerator for up to 3 days. When reheating, a quick minute in a hot skillet revives it perfectly. I find it actually develops deeper flavors overnight. Sometimes I make a double batch specifically to have leftovers for my lunch the next day.

Delicious Variations

Over the years, I have created countless variations of this versatile recipe. Try adding a splash of balsamic vinegar for sweetness, or stir in some cream for richness. Different mushroom varieties create entirely new experiences. My personal favorite is a mix of cremini and shiitake for special occasions. Fresh herbs like thyme or rosemary infuse beautiful aromatics when added with the garlic.

Perfect Pairings

This versatile side dish complements so many main courses. Serve alongside grilled chicken or steak for a complete meal. It works beautifully atop creamy polenta or folded into pasta with a sprinkle of Parmesan. For breakfast, try topping toast with these sautéed vegetables and a poached egg. I often use leftovers as a filling for omelets or frittatas the next morning.

Health Benefits

The combination of mushrooms and spinach creates a nutritional powerhouse. Mushrooms provide vitamin D, B vitamins, and minerals, while spinach contributes iron, calcium, and vitamins A and C. Together they offer impressive antioxidant protection and immune support. This dish proves that healthy eating can be incredibly delicious. My fitness trainer friend actually recommended I eat this regularly for its amazing nutritional profile.

Conclusion

In just 20 minutes, this healthy side combines tender spinach and browned mushrooms flavored with garlic and lemon, a great addition to any meal.

Recipe FAQs

→ Which mushrooms are best?

Most types work fine, but cremini mushrooms stand out for their sturdy bite and rich taste. You could also try button mushrooms or a blend for variety.

→ How can I make it creamier?

Mix in a dash of heavy cream or a spoonful of crème fraîche right before serving for a richer texture.

→ How do I make it spicy?

Stir in red pepper flakes or chopped chilies while cooking the garlic to give it some heat.

→ Why dry mushrooms first?

Drying ensures they cook to a nice golden color instead of getting soggy when sautéed.

→ Can it be prepared in advance?

It's best fresh but can be reheated gently. Keep in mind the spinach may soften more when reheated.