Description
This Easy Sautéed Mushrooms with Spinach recipe is a quick and flavorful side dish perfect for any meal. Tender mushrooms and fresh spinach are cooked with garlic, olive oil, and a touch of seasoning to create a savory, healthy vegetable dish that pairs well with a variety of main courses.
Ingredients
Scale
Vegetables
- 2 cups fresh mushrooms (sliced)
- 2 cups fresh spinach (washed and chopped)
- 2 cloves garlic (minced)
- Fresh parsley (chopped, for garnish)
Seasonings and Extras
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme (or fresh thyme, optional)
- 1 tablespoon butter (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Prepare the Vegetables: Clean and slice the mushrooms thoroughly to remove any dirt. Wash and chop the spinach leaves, making sure they are free of excess water.
- Sauté the Mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown, developing a rich flavor.
- Add Garlic and Spinach: Add the minced garlic to the skillet and sauté for about one minute until fragrant. Then add the chopped spinach and cook for 2-3 minutes, stirring occasionally, until the spinach has wilted and combined well with the mushrooms.
- Season the Dish: Season the mixture with salt, black pepper, and thyme if using. Stir in the butter and balsamic vinegar if desired, and continue cooking for another minute to meld all the flavors together.
- Serve: Transfer the sautéed mushrooms and spinach to a serving dish. Garnish with chopped fresh parsley and serve immediately while warm as a tasty side dish.
Notes
- For a vegan version, omit the butter or use a plant-based butter substitute.
- Fresh thyme can be substituted for dried thyme for a more vibrant herb flavor.
- You can add a splash of white wine or vegetable broth when sautéing mushrooms for added depth.
- Serve alongside grilled meats, pasta, or as a topping for toasted bread.
- Ensure not to overcrowd the skillet to allow mushrooms to brown properly instead of steaming.
