Easy Sautéed Mushrooms with Spinach

This hearty sautéed mushroom and spinach side dish has become my weeknight dinner savior for those times when I need a quick, nutritious accompaniment that doesn't sacrifice flavor. The combination of earthy mushrooms with vibrant spinach creates a dish that's both comforting and fresh, ready in just 15 minutes from start to finish.

I first created this recipe during a busy workweek when I needed something healthy to serve alongside a simple grilled chicken. My family was so impressed by how such simple ingredients could transform into something so delicious that it's now in our regular rotation, especially when mushrooms are in season.

Ingredients

• Fresh mushrooms: sliced button or cremini mushrooms offer the best texture and flavor for this dish. Look for firm caps without any slimy spots.
• Fresh spinach: washed and chopped the fresher the better for maximum nutrition. Baby spinach works beautifully as it's already tender.
• Olive oil: a good quality olive oil adds a subtle fruitiness that enhances the mushrooms.
• Garlic: minced fresh garlic provides essential flavor. Use plump, firm cloves for the best taste.
• Salt and pepper: simple seasonings that bring out the natural flavors of the vegetables.
• Dried or fresh thyme: optional but adds a wonderful earthy note that complements mushrooms perfectly.
• Butter: optional but creates a silky richness that elevates the entire dish.
• Balsamic vinegar: optional but adds a delightful tangy sweetness that balances the earthiness.
• Fresh parsley: for garnish adds a pop of color and fresh flavor at the end.

Step-by-Step Instructions

Prepare the Vegetables:

Thoroughly clean mushrooms by wiping with a damp paper towel rather than soaking them since mushrooms absorb water like sponges. Slice them evenly about 1/4 inch thick for consistent cooking. Rinse your spinach several times to remove any grit and chop into manageable pieces if using larger leaves.

Sauté the Mushrooms:

Heat your pan before adding oil to ensure proper browning. Once hot, add olive oil and then mushrooms, being careful not to overcrowd the pan. This is crucial as overcrowding causes mushrooms to steam rather than brown. Allow them to cook undisturbed for a couple minutes before stirring to promote browning. You'll notice they release water first, then begin to reabsorb it and turn golden. This process takes about 5 to 7 minutes and develops their deep umami flavor.

Add Garlic and Spinach:

Add minced garlic only after mushrooms have browned to prevent burning. Stir constantly for about a minute until the garlic becomes fragrant but not brown. Then quickly add the spinach, which will initially seem like too much but will wilt down dramatically. Use tongs to gently turn the spinach as it cooks, incorporating it with the mushrooms until it's just wilted but still vibrant green.

Season the Dish:

Season with salt and pepper once the vegetables have cooked down. If using dried thyme, add it now so it can release its oils. For an extra dimension of flavor, add the optional butter which creates a silky sauce, and a splash of balsamic vinegar which brings a subtle sweetness that balances the earthiness of the mushrooms. Allow these flavors to meld together for another minute.

Serve:

Transfer immediately to a serving dish to prevent overcooking. The spinach should be just wilted and still bright green. Sprinkle with fresh parsley right before serving for a burst of color and fresh flavor. Serve while hot for the best texture and taste experience.

Bookmark

The balsamic vinegar is absolutely my secret weapon in this recipe. I discovered its magic by accident when I was low on seasonings one night, and the way it brings out the natural sweetness of the caramelized mushrooms while cutting through their earthiness is nothing short of culinary alchemy. My daughter, who once claimed to hate mushrooms, now requests this dish regularly because of that perfect sweet-savory balance.

Make-Ahead and Storage Tips

This mushroom and spinach sauté keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and intensify overnight, making it an excellent make-ahead side dish. When reheating, use a skillet over medium-low heat rather than a microwave to maintain the best texture. Add a tiny splash of olive oil if the mixture seems dry. For meal prep, you can also prepare the mushrooms ahead of time and add the spinach just before serving for the freshest result.

Versatile Serving Suggestions

While perfect as a simple side dish, these sautéed mushrooms and spinach can transform into many different meals. Spoon them over creamy polenta or risotto for an elegant vegetarian main. Toss with pasta and a sprinkle of Parmesan for a quick weeknight dinner. Layer them in an omelet or on top of crostini with goat cheese for a delicious appetizer. They also make a wonderful topping for grilled steak, chicken, or fish, adding both nutrition and flavor to your protein.

Nutritional Benefits

This mushroom and spinach combination offers impressive health benefits beyond just being low in calories. Mushrooms provide unique antioxidants and are one of the few non-animal sources of vitamin D when exposed to sunlight during growing. Spinach contributes iron, calcium, and vitamins A and C. Together, they create a powerhouse side dish that supports immune function, bone health, and overall wellbeing. The healthy fats from olive oil help your body absorb the fat-soluble vitamins, making this not just delicious but truly nourishing.

Recipe Q&A

→ What type of mushrooms work best for this dish?

Button or cremini mushrooms work best for this dish as they have a mild, earthy flavor that pairs well with spinach. However, you can experiment with other varieties like shiitake, portobello, or oyster mushrooms for different flavor profiles and textures.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish in advance, but it's best served fresh. If making ahead, slightly undercook the vegetables, then reheat in a skillet when ready to serve. Add a splash of olive oil during reheating to refresh the flavors and texture.

→ How can I make this dish more substantial?

To make this a more filling dish, consider adding protein like grilled chicken, shrimp, or tofu. You could also mix in cooked quinoa, farro, or pasta to create a complete meal. Adding nuts like pine nuts or walnuts provides extra texture and nutritional value.

→ What can I substitute for spinach?

If spinach isn't available, you can substitute with other leafy greens like kale, Swiss chard, or arugula. Each will bring a slightly different flavor profile - kale is more robust, chard has a mild earthiness, and arugula adds a peppery note to complement the mushrooms.

→ Is this dish suitable for special diets?

This dish is naturally vegetarian and can be made vegan by omitting the butter or using a plant-based alternative. It's also gluten-free, low-carb, and keto-friendly. For paleo diets, ensure your balsamic vinegar doesn't contain added sugars.

→ What are the best serving suggestions?

This versatile side pairs beautifully with grilled meats like steak or chicken, can be tossed with pasta for a quick meal, served alongside roasted potatoes, or even topped on crostini for an elegant appetizer. It also works wonderfully as a nutritious filling for omelets or as a topping for polenta.