Mushrooms and Spinach

This quick mushroom and spinach sauté turns basic veggies into a fancy side in just 10 minutes flat. The mushrooms bring earthiness while the tender spinach adds balance, creating a perfect combo that works with practically any main dish.

I stumbled on this mix a few years back when I needed to use up veggies before they went bad. What started as fridge-clearing turned into something my family now asks for twice a week with everything from chicken dinners to pasta nights.

Ingredients

• Olive oil: Forms the flavor foundation and lets the mushrooms get nice and brown without sticking
• Butter: Gives everything a rich taste and helps the mushrooms turn golden. Go for unsalted so you can control the salt yourself
• Mushrooms: The main attraction here. Grab cremini for everyday cooking or treat yourself to fancy wild ones for special dinners
• Fresh spinach: Shrinks down perfectly and brings color and good stuff. Look for bright leaves with no yellow spots
• Garlic cloves: Pack that must-have smell and taste. Pick firm bulbs that haven't started sprouting
• Salt: Brings out all the flavors. Kosher salt's the best choice for cooking
• Black pepper: Adds a bit of warmth. Grind it fresh for best flavor
• Fresh parsley: Adds a pop of green and fresh taste at the end

Step-by-Step Instructions

Get Everything Ready:

Clean your mushrooms with a damp paper towel instead of washing them. Cut them into even slices about 1/4 inch thick. Peel and chop the garlic. Make sure your spinach is clean and ready to go.

Warm Up The Skillet:

Put your pan on medium heat and drop in the olive oil and butter. Wait until the butter completely melts and the mix starts to shimmer without smoking. That's the sweet spot for sautéing.

Start With Garlic:

Toss the chopped garlic into the hot oil/butter mix and stir non-stop for just one minute. You want it smelling good and turning slightly golden around the edges without burning.

Brown The Mushrooms:

Spread all your mushroom slices in the pan, trying for a single layer if you can. Don't touch them for 2-3 minutes so they can start browning. Then keep cooking another 4-5 minutes, stirring now and then until they shrink and start to caramelize.

Add The Spinach:

Dump all the spinach in at once. It'll look like too much but trust me, it'll shrink down fast. Gently mix it with the hot mushrooms using tongs. Cook about 2 minutes until it just wilts but stays bright green.

Finish And Serve:

Take the pan off the heat and add salt and pepper to your liking. Sprinkle fresh parsley on top if you want. Serve it right away while it's hot.

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My favorite way to eat this is right on top of a thick slice of sourdough that I've rubbed with a raw garlic clove. The bread soaks up all those tasty juices from the mushrooms and makes a simple meal I could honestly eat day after day.

Perfect Pairings

This flexible side goes with pretty much any protein from beef to fish. For a complete meat-free dinner, pour it over creamy polenta or mix into pasta with some grated Parmesan on top. The earthy flavors also work great at breakfast, especially tucked into a savory crepe or in a breakfast bowl topped with a runny egg.

Making It Your Own

While regular cremini mushrooms work great here, don't be afraid to try different kinds. A mix of wild mushrooms adds complex flavors, or slice some king oysters lengthwise for a meatier bite. For herbs, try swapping in thyme or rosemary instead of parsley, and a splash of white wine or balsamic vinegar right before adding the spinach brings a nice tang.

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Storage And Reheating

Keep any extras in a sealed container in the fridge for up to three days. The mushrooms will get juicier during storage, which actually makes them perfect for other uses. Warm them up gently in a pan over medium-low heat just until hot. Or try them cold in a grain bowl or salad the next day.

Nutritional Benefits

Besides tasting great, this dish packs serious nutrition too. Mushrooms give you selenium, potassium, and B vitamins while spinach brings iron, calcium, and vitamins A and C. Together they make a powerful veggie duo that helps your immune system and offers plant protein with hardly any calories.

Frequently Asked Questions

→ Can frozen spinach work for this?

Of course! Just defrost and squeeze out all the liquid before tossing it into the pan.

→ What’s the best mushroom type to use?

Cremini, button, or portobello mushrooms are perfect. Slice them evenly so they cook the same.

→ Can this be made dairy-free?

Yes! Swap butter with extra olive oil or a dairy-free alternative.

→ What pairs nicely with this dish?

It works great with pasta, grilled fish, or chicken—or simply enjoy it on its own.

→ How can I boost the flavor?

Add a splash of white wine as the mushrooms cook, or grate Parmesan over the top before serving.