Description
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.
Ingredients
2 tablespoons olive oil
2 cloves garlic, minced
16 ounces mushrooms, sliced
5 ounces fresh spinach
Salt, to taste
Black pepper, to taste
Instructions
-
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. -
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. -
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. -
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. -
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.
-
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.
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.