Mushrooms with Spinach Sauté

This earthy mushroom and spinach sauté has become my go-to side dish for everything from weeknight dinners to elegant dinner parties. The combination of perfectly browned mushrooms with tender spinach creates a simple yet sophisticated dish that pairs with almost anything.

I discovered this recipe when trying to use up extra mushrooms in my refrigerator. What started as a simple clean-out-the-fridge meal has turned into one of my most requested dishes when friends come over for dinner.

Ingredients

• Olive oil: Adds a rich, fruity base and helps the mushrooms brown beautifully
• Mushrooms: Choose cremini for earthiness, button for mildness, or a mix for complexity. Look for firm caps without slimy spots
• Fresh spinach: Packed with nutrients and cooks down quickly. Select bright green leaves without wilting
• Garlic: Provides aromatic depth. Choose firm bulbs with tight skin
• Lemon juice: Brightens all the flavors. Always use freshly squeezed for the best flavor
• Salt and pepper: Essential for bringing out the natural flavors of the vegetables

Step-by-Step Instructions

Prep Your Ingredients:

Wash mushrooms gently and pat completely dry with paper towels. Any excess moisture will prevent proper browning. Slice them to an even thickness, about ¼ inch. Clean the spinach thoroughly to remove any grit. Mince the garlic finely and juice a fresh lemon.

Sauté The Mushrooms:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add mushrooms in a single layer without overcrowding the pan. Let them cook undisturbed for 2-3 minutes until the bottom side browns. Then stir occasionally for another 5-7 minutes until all mushrooms develop a deep golden color and most of their moisture has evaporated.

Add The Aromatics:

When mushrooms are nearly finished browning, add the minced garlic to the pan. Reduce heat slightly and stir constantly for 1-2 minutes. The garlic should become fragrant but not brown, as it can quickly burn and turn bitter. This brief cooking time releases the garlic's essential oils without overwhelming the dish.

Incorporate The Spinach:

Add spinach to the pan, using tongs to gently incorporate it with the mushroom mixture. The pan will look very full but the spinach will reduce dramatically in volume as it wilts. Cook for about 2 minutes, turning frequently until all spinach is just wilted but still bright green.

Season And Finish:

Season with salt and pepper, tasting as you go. Mushrooms absorb salt readily, so you may need more than you think. Drizzle fresh lemon juice over everything and toss to combine. The acid brightens the earthy flavors and brings the dish together.

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My favorite part of this recipe is watching the transformation of ordinary mushrooms into richly caramelized morsels. The key is patience during the browning process. My husband, who once claimed to dislike mushrooms, now requests this dish weekly after I convinced him to try just one properly browned mushroom.

Storage Tips

These sautéed mushrooms and spinach will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and deepen overnight, making this an excellent make-ahead option. Reheat gently in a skillet over medium-low heat just until warmed through. Avoid microwaving if possible as it can make the spinach soggy and the mushrooms rubbery.

Perfect Pairings

This versatile side dish complements almost any protein. Serve alongside a perfectly seared steak, roasted chicken, or grilled salmon for a complete meal. For a vegetarian option, spoon the mixture over creamy polenta or toss with pasta and a sprinkle of Parmesan cheese. You can even use it as a flavorful topping for crostini or mix it into a frittata for brunch.

Mushroom Selection Guide

While common varieties like cremini and button mushrooms work wonderfully in this recipe, experimenting with different types can transform the dish. Try shiitake for a more intense, meaty flavor, oyster mushrooms for a delicate texture, or portobello for a heartier bite. Wild mushrooms like chanterelles or porcini create an elevated version perfect for special occasions. Just remember that each variety may require slight adjustments to cooking time based on moisture content.

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This quick and flavorful recipe is a staple in our kitchen. Try it for yourself, and you'll see why it's become a favorite!

Frequently Asked Questions

→ What types of mushrooms work best for this dish?

While the recipe suggests cremini, button, or a mix, you can use virtually any mushroom variety. Cremini (baby portobello) mushrooms provide a richer, earthier flavor, while button mushrooms offer a milder taste. Wild mushrooms like shiitake or oyster can add more complex flavors and interesting textures.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be substituted, though the texture will be different. Thaw completely and squeeze out excess moisture before adding to the pan. You'll need approximately 1 cup of frozen spinach to replace the 4 cups of fresh spinach called for in the recipe.

→ How can I make this dish a complete meal?

To transform this into a main course, consider adding protein like grilled chicken, salmon, or tofu. It also works beautifully tossed with pasta, served over polenta, or alongside a grain like quinoa or farro. For a heartier version, add nuts like toasted pine nuts or walnuts.

→ How do I properly clean mushrooms before cooking?

The best method is to gently wipe mushrooms with a damp paper towel or soft brush to remove dirt. Avoid soaking them in water as they're very absorbent and can become waterlogged, which prevents proper browning. If they're particularly dirty, you can quickly rinse under cold water but dry them thoroughly afterward.

→ Why are my mushrooms not browning properly?

Several factors can prevent proper browning: overcrowding the pan (cook in batches if necessary), too low heat, or too much moisture. Make sure mushrooms are dry before cooking, use a large enough pan, maintain medium-high heat, and resist the urge to stir too frequently. Allow them to develop color before turning.

→ How long will leftovers keep?

Stored in an airtight container in the refrigerator, leftovers will keep for 3-4 days. Reheat gently in a skillet over medium-low heat or microwave. The dish can also be enjoyed cold in salads or sandwiches. Freezing is not recommended as the texture of both mushrooms and spinach will deteriorate.