There’s something undeniably comforting about the smell of mushrooms sizzling in a skillet with garlic and olive oil. For me, sautéed mushrooms and spinach bring back memories of Sunday brunches at my grandmother’s house. She had a way of turning the simplest ingredients into something magical, and this humble side dish was always on the table—nestled between the warm bread basket and a bubbling casserole of something cheesy and baked.

This recipe celebrates the earthy richness of mushrooms and the gentle, leafy presence of spinach. Together, they make a beautifully balanced dish—savory, tender, and packed with flavor. It’s the kind of side that feels equally at home next to a roasted chicken as it does spooned over a slice of crusty sourdough. Whether you’re making this as a quick weeknight addition or something special for a holiday spread, it’s one of those versatile recipes that never disappoints.

What I love most is how easily this dish comes together. A few fresh ingredients, one pan, and less than 20 minutes—that’s it. But the result? Bold, buttery flavor with a garlicky aroma that’ll have everyone hovering near the stove.

Why You’ll Love This Recipe:

• Quick and simple – Ready in under 20 minutes from start to finish.
• Incredibly versatile – Works as a side, topping, or even a light lunch.
• Packed with nutrients – Mushrooms and spinach are full of vitamins, fiber, and antioxidants.
• Crowd-pleaser – Even the veggie skeptics love this combo.
• Perfect texture – Juicy mushrooms with tender spinach, perfectly seasoned.

INGREDIENTS YOU’LL NEED:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 16 ounces mushrooms, sliced
• 5 ounces fresh spinach
• Salt, to taste
• Black pepper, to taste

HOW TO MAKE SAUTÉED MUSHROOMS WITH SPINACH:

STEP-BY-STEP INSTRUCTIONS:

1. Heat the olive oil:
   Start by warming the olive oil in a large skillet over medium heat. As the oil shimmers, you’ll already start to smell that rich, almost peppery aroma that olive oil brings.
2. Sauté the garlic:
   Add the minced garlic and let it sizzle for about 30 seconds. You don’t want it to brown—just to infuse the oil with that unmistakable garlicky goodness.
3. Add the mushrooms:
   Toss in the sliced mushrooms and stir to coat them in the oil. Spread them out in the pan and give them a moment to sear—this is key to getting that golden, slightly crispy edge. Let them cook undisturbed for about 4–5 minutes before stirring. This helps draw out their moisture and caramelize their edges.
4. Season and cook through:
   Sprinkle in some salt and pepper, then continue to cook the mushrooms for another 5–7 minutes, stirring occasionally, until they’re beautifully browned and tender.
5. Add the spinach:
   Once the mushrooms are fully cooked, pile in the spinach. It may look like a lot at first, but it wilts down fast. Stir it gently with the mushrooms, letting it soften and shrink over about 2–3 minutes.
6. Taste and serve:
   Give the mixture a taste, adjust the seasoning if needed, and that’s it. You’ve got a warm, flavorful dish ready to serve.

HELPFUL TIPS:

• Don’t overcrowd the pan: Cook the mushrooms in batches if needed. This helps them brown instead of steam.
• Use a variety of mushrooms: Button, cremini, shiitake, or even wild mushrooms—each type adds its own unique flavor and texture.
• Fresh spinach works best: While frozen spinach can be used in a pinch, fresh gives you the best flavor and texture here.
• Make it a meal: Serve over quinoa, rice, or toast for a quick vegetarian lunch or dinner.

DETAILS:

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Sautéed
• Cuisine: American
• Diet: Vegetarian

NOTES:

This recipe is naturally vegetarian, gluten-free, and dairy-free, making it a great option for many dietary preferences. If you’re feeling adventurous, a pinch of red pepper flakes or a squeeze of lemon juice right at the end can elevate the flavors even more.

NUTRITIONAL INFORMATION:

(Per serving – approximate)

• Calories: 110
• Protein: 4g
• Fat: 7g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! It reheats well. Just store in an airtight container and warm it gently on the stovetop or in the microwave.

Can I use baby spinach instead of regular spinach?
Absolutely. Baby spinach wilts even faster and is perfect for this dish.

Can I add other vegetables?
Definitely. This dish is very flexible—zucchini, bell peppers, or even cherry tomatoes would all be great additions.

What should I serve this with?
It pairs beautifully with grilled chicken, fish, or pasta. Or just serve it over toast for a light meal.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of olive oil if needed to freshen it up.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other veggie-packed delights:

• Spinach Lasagna
• Spinach Lasagna
• Overnight Sausage and Egg Casserole: A Breakfast Favorite
• Chicken Fettuccine Alfredo

CONCLUSION

Sautéed mushrooms with spinach may be a simple dish, but it brings so much to the table—rich flavors, satisfying texture, and that wholesome, home-cooked feel we all crave. Whether you’re feeding a family, cooking for one, or whipping up something quick between Zoom calls, this recipe is one of those dependable go-tos you’ll keep coming back to. And once you’ve made it, don’t be surprised if it ends up in your regular rotation—just like it did in mine.

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