Easy Sautéed Mushrooms with Spinach

A quick, healthy, and flavorful addition to any meal, this easy sautéed mushrooms with spinach recipe is the perfect side dish or meatless main. Combining the earthy richness of mushrooms with the bright, slightly bitter taste of fresh spinach, this dish is loaded with nutrients and tastes far more complex than its short ingredient list suggests. The sautéing process enhances the natural umami of the mushrooms while softening the spinach into tender, garlicky goodness.

Perfect for weeknights or as part of a larger feast, this recipe is ready in under 20 minutes and requires just one pan—minimal mess and maximum flavor. It’s great on its own, but it also pairs beautifully with grilled meats, roasted vegetables, or pasta. The optional additions of butter and balsamic vinegar bring a luxurious, tangy finish to the dish, while fresh parsley adds a pop of color and freshness just before serving. Whether you’re a vegetarian or simply looking to incorporate more vegetables into your diet, this sautéed mushrooms with spinach recipe is a fast and satisfying option that never disappoints.

Why You’ll Love This Recipe

1. Quick and Easy: From prep to plate in under 20 minutes.
2. Healthy and Nutritious: Loaded with antioxidants, fiber, and essential vitamins.
3. One-Pan Simplicity: Minimal cleanup makes it a go-to for busy days.
4. Flavor-Packed: Garlic, thyme, and optional balsamic vinegar make it aromatic and savory.
5. Flexible and Customizable: Add your favorite spices, proteins, or grains.

Ingredients

• Fresh mushrooms (sliced)
• Fresh spinach (washed and chopped)
• Olive oil
• Garlic (minced)
• Salt
• Black pepper
• Dried thyme or fresh thyme (optional)
• Butter (optional)
• Balsamic vinegar (optional)
• Fresh parsley (for garnish)

Variations

• Make It Vegan: Skip the butter or replace with vegan butter.
• Add Protein: Stir in cooked chickpeas, tofu, or grilled chicken.
• Spice It Up: Add a pinch of red pepper flakes for heat.
• Cheesy Option: Top with crumbled feta or grated Parmesan before serving.
• Switch Greens: Swap spinach for kale or Swiss chard if preferred.

How to Make the Recipe

Step 1: Prepare the Vegetables

Clean and slice the mushrooms. Wash and chop the spinach thoroughly.

Step 2: Sauté the Mushrooms

Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5–7 minutes, stirring occasionally, until they release moisture and begin to brown.

Step 3: Add Garlic and Spinach

Add the minced garlic and sauté for another minute until fragrant. Then add the chopped spinach and cook for 2–3 minutes, stirring until the spinach wilts.

Step 4: Season the Dish

Sprinkle in salt, pepper, and thyme if using. Stir in the optional butter and balsamic vinegar. Cook for one more minute to blend flavors.

Step 5: Serve

Transfer to a serving dish, garnish with fresh parsley, and serve immediately.

Tips for Making the Recipe

• Use a large skillet: This prevents overcrowding and ensures even cooking.
• Cook mushrooms first: Let them brown properly before adding spinach to avoid sogginess.
• Don’t overcook spinach: It wilts quickly—2 to 3 minutes is usually enough.
• Add butter last: For a richer taste and glossy finish, stir it in at the end.
• Deglaze if needed: A splash of water or broth can help release browned bits from the skillet.

How to Serve

• As a side dish with grilled chicken, fish, or steak.
• Over pasta, rice, or quinoa for a satisfying vegetarian meal.
• Tucked into an omelet or breakfast wrap.
• On toasted bread or crostini as an appetizer.
• Mixed into warm salads or grain bowls.

Make Ahead and Storage

Storing Leftovers

Let the dish cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days.

Freezing

Not recommended, as spinach and mushrooms can become watery and lose texture when thawed.

Reheating

Reheat gently in a skillet over medium heat. Add a splash of broth or water to revive the texture. Heat until warmed through, about 3–5 minutes.

FAQs

1. Can I use frozen spinach?

Yes, but thaw and squeeze out excess water before cooking to avoid a soggy texture.

2. What type of mushrooms should I use?

Cremini, white button, or even shiitake mushrooms all work well in this recipe.

3. Is this recipe vegan?

It can be! Just skip the butter or use a plant-based alternative.

4. Can I add onions?

Absolutely. Sauté thinly sliced onions with the mushrooms for extra flavor.

5. Why do my mushrooms release so much water?

Mushrooms have high water content. Cooking them over medium-high heat helps evaporate the moisture and develop flavor.

6. Can I make this dish ahead of time?

You can prep the vegetables ahead, but for best texture, cook just before serving.

7. Is balsamic vinegar necessary?

No, it’s optional—but it adds a pleasant tang that enhances the dish.

8. How do I avoid overcooking the spinach?

Add spinach at the end and stir just until wilted—usually 2–3 minutes is enough.

9. Can I serve this cold?

It’s best served warm but can be enjoyed at room temperature in wraps or bowls.

10. Can I use fresh herbs instead of dried thyme?

Yes, use double the amount if substituting with fresh thyme for more vibrant flavor.

Conclusion

This easy sautéed mushrooms with spinach recipe is proof that simple ingredients can yield delicious results. Packed with nutrients and bold flavors, it’s a flexible dish that can elevate any meal without much effort. Whether you’re eating light, going vegetarian, or just need a quick and tasty side, this recipe fits the bill beautifully. Enjoy it fresh off the skillet for the best experience—once you try it, it just might become a weekly favorite.

Print