Sautéed Garlic Spinach and Mushrooms Recipe
Introduction
This sautéed garlic spinach and mushrooms dish is a quick, flavorful side that pairs well with any meal. With tender mushrooms, garlicky spinach, and a touch of parmesan, it’s a simple way to add green goodness to your plate.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons salted butter (divided)
- 2 large garlic cloves, minced
- Salt and black pepper, to taste
- 8 ounces cremini mushrooms, sliced
- 8 ounces fresh spinach
- 2 tablespoons freshly grated parmesan
Instructions
- Step 1: Mince the garlic and slice the mushrooms if not pre-sliced. Rinse and dry the spinach thoroughly.
- Step 2: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Step 3: Add the garlic with a pinch of salt and black pepper. Cook for 1 minute until softened but not browned.
- Step 4: Add the sliced mushrooms, spreading them in an even layer. Let them cook undisturbed for 2–3 minutes to brown.
- Step 5: Stir the mushrooms and cook for another 2–3 minutes until they are browned all over.
- Step 6: Add the remaining tablespoon of butter, then gradually add the spinach, stirring gently to wilt it evenly as you go.
- Step 7: Once the spinach is wilted, remove the skillet from heat and stir in the freshly grated parmesan.
- Step 8: Serve immediately, adding extra parmesan if desired.
Tips & Variations
- Use baby spinach for a more delicate texture and quicker wilting.
- Swap cremini mushrooms with shiitake or button mushrooms for different flavors.
- Add a pinch of red pepper flakes when cooking garlic for a subtle spicy kick.
- Finish with a squeeze of fresh lemon juice to brighten the flavors.
Storage
Store leftover sautéed spinach and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overheating to keep the spinach tender and prevent the mushrooms from becoming rubbery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
While fresh spinach works best for this recipe, you can use well-drained frozen spinach. Thaw and squeeze out excess water before adding it to the skillet.
How do I prevent the mushrooms from getting soggy?
Make sure to cook the mushrooms in a single layer without stirring for the first few minutes. This helps them brown nicely instead of steaming and becoming soggy.
PrintSautéed Garlic Spinach and Mushrooms Recipe
A quick and flavorful sautéed garlic spinach and mushrooms recipe that combines fresh cremini mushrooms, tender spinach, and minced garlic, all cooked in olive oil and butter, then finished with freshly grated Parmesan cheese. Perfect as a healthy side dish or a light vegetarian main.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons salted butter, divided
- 2 large garlic cloves, minced
- Salt and black pepper, to taste
- 8 ounces cremini mushrooms, sliced
- 8 ounces fresh spinach
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Prepare ingredients: Mince the garlic cloves and slice the mushrooms if not pre-sliced. Rinse the fresh spinach leaves thoroughly and pat them dry.
- Heat fat: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil along with 1 tablespoon of salted butter until melted and hot.
- Sauté garlic: Add the minced garlic to the skillet with a pinch of salt and black pepper. Cook for about 1 minute until the garlic is softened and fragrant, but not browned to avoid bitterness.
- Cook mushrooms: Add the sliced cremini mushrooms to the skillet, spreading them out in an even layer. Let them cook undisturbed for 2 to 3 minutes to develop a nice golden brown crust.
- Finish mushrooms: Stir the mushrooms and continue cooking for another 2 to 3 minutes until they are browned all over and tender.
- Add spinach and butter: Add the remaining 1 tablespoon of butter to the skillet. Gradually add the fresh spinach in batches, stirring frequently to wilt the leaves as you add them.
- Finish dish: Once all the spinach has wilted, remove the skillet from heat. Stir in the freshly grated Parmesan cheese until evenly distributed.
- Serve: Serve the sautéed garlic spinach and mushrooms immediately while warm. Optionally, sprinkle additional Parmesan cheese on top before serving.
Notes
- Use fresh spinach and cremini mushrooms for the best flavor and texture.
- Do not overcook garlic to prevent it from becoming bitter.
- Sauté mushrooms undisturbed initially to allow browning and enhance flavor.
- Adding spinach gradually ensures even wilting without overcrowding the pan.
- This dish pairs well with grilled meats, pasta, or as a vegetarian side.
- For a vegan option, omit the butter and Parmesan cheese and use olive oil and a vegan cheese substitute.
Keywords: sauteed spinach, sauteed mushrooms, garlic spinach recipe, quick vegetarian side dish, healthy mushroom recipe, garlic butter vegetables
