Sautéed Spinach and Mushrooms is a quick, nutritious, and flavorful side dish that pairs beautifully with any main course. Earthy mushrooms and tender spinach are cooked in garlic and olive oil until just wilted, bringing out their natural flavors while keeping them vibrant and fresh. A splash of lemon juice or a sprinkle of Parmesan can elevate the dish, adding brightness or richness. Ready in under 15 minutes, this Sautéed Spinach and Mushrooms dish is as easy as it is delicious, perfect for adding a healthy touch to any meal.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (such as cremini or button mushrooms)
- 5 oz fresh baby spinach
- Salt and pepper, to taste
- 1 tsp fresh lemon juice (optional)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Sauté the mushrooms: In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sliced mushrooms and cook for 5-6 minutes, or until they release their moisture and start to brown.
- Add the spinach: Add the spinach to the skillet, stirring gently until it wilts, about 2-3 minutes. Season with salt and pepper to taste.
- Add finishing touches: Drizzle with lemon juice or sprinkle with Parmesan cheese if desired, stirring to combine.
- Serve: Transfer to a serving dish and enjoy immediately as a side for meat, fish, or pasta.
This Sautéed Spinach and Mushrooms recipe is a simple, flavorful way to add a boost of greens to your meal, offering a perfect blend of textures and savory flavors.