Sautéed Spinach and Mushroom: A Quick and Healthy Recipe for Delicious Meals

Sautéed Spinach and Mushroom is a delightful dish that brings together the earthy flavors of mushrooms and the vibrant freshness of spinach, creating a perfect harmony on your plate. This recipe is not just a simple side; it has roots in various culinary traditions, often celebrated for its health benefits and versatility. I love how Sautéed Spinach and Mushroom can be enjoyed as a quick weeknight dinner or as an elegant accompaniment to a special meal. The combination of tender spinach and savory mushrooms offers a satisfying texture that keeps you coming back for more. Plus, it’s incredibly convenient to prepare, making it a favorite among busy home cooks. Whether you’re looking to add a nutritious boost to your diet or simply want to indulge in a delicious dish, Sautéed Spinach and Mushroom is sure to impress!

Ingredients:

• 1 pound fresh spinach, washed and trimmed
• 8 ounces mushrooms, sliced (I prefer cremini or button mushrooms)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice (freshly squeezed for the best flavor)
• 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
• 1/4 cup grated Parmesan cheese (optional, for serving)

Preparing the Ingredients

1. **Wash the Spinach**: Start by rinsing the fresh spinach under cold water. I like to soak it in a bowl of water for a few minutes to remove any dirt or grit. After soaking, drain it in a colander and gently pat it dry with a clean kitchen towel or paper towels. 2. **Slice the Mushrooms**: While the spinach is drying, take your mushrooms and slice them evenly. This helps them cook uniformly. If you’re using larger mushrooms, you might want to cut them into quarters instead of slices. 3. **Mince the Garlic**: Next, peel and mince the garlic cloves. I find that using a microplane grater makes this task super easy, but a knife works just as well. The garlic will add a wonderful aroma and flavor to the dish.

Cooking Process

4. **Heat the Olive Oil**: In a large skillet, pour in the olive oil and heat it over medium heat. I usually let it warm for about a minute until it shimmers slightly. This is the perfect time to add the garlic. 5. **Sauté the Garlic**: Add the minced garlic to the skillet and sauté it for about 30 seconds, stirring constantly. You want the garlic to become fragrant but not browned, as burnt garlic can taste bitter. 6. **Add the Mushrooms**: Once the garlic is aromatic, toss in the sliced mushrooms. Stir them well to coat them in the oil and garlic. Cook the mushrooms for about 5-7 minutes, stirring occasionally, until they are tender and have released their moisture. You’ll notice they will shrink down quite a bit. 7. **Season the Mushrooms**: After the mushrooms are cooked, sprinkle in the salt, black pepper, and red pepper flakes (if using). Stir to combine and let the mushrooms absorb the seasoning for another minute. 8. **Incorporate the Spinach**: Now it’s time to add the spinach! I usually add it in batches, starting with half of it. Stir it into the mushroom mixture until it wilts down, which takes about 2-3 minutes. Then, add the remaining spinach and repeat the process. The spinach will cook down significantly, so don’t worry if it seems like a lot at first. 9. **Finish with Lemon Juice**: Once all the spinach is wilted and well combined with the mushrooms, drizzle the lemon juice over the top. This adds a bright, fresh flavor that really elevates the dish. Stir everything together for another minute to ensure the lemon juice is evenly distributed.

Serving Suggestions

10. **Plate the Dish**: Once everything is cooked and combined, it’s time to serve! I like to transfer the sautéed spinach and mushrooms to a serving dish or individual plates. 11. **Add Parmesan Cheese**: If you’re a cheese lover like me, sprinkle some grated Parmesan cheese on top while the dish is still warm. The cheese will melt slightly and add a delicious creaminess to the dish. 12. **Garnish and Enjoy**: For an extra touch, you can garnish with a few extra red pepper flakes or a squeeze of lemon juice. This dish pairs wonderfully with grilled chicken, fish, or as a side to pasta.

Storage Tips

13. **Storing Leftovers**: If you have any leftovers (which is rare because it’s so good!), let the sautéed spinach and mushrooms cool completely. Transfer them to an airtight container and store them in the refrigerator for up to 3 days. 14. **Reheating**: To reheat, simply warm them in a skillet over medium heat until heated through. You can add a splash of water or a drizzle of olive oil to help rehydrate the spinach. 15. **Freezing**: While I recommend enjoying this dish fresh, you can freeze it if needed. Just make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.

Conclusion:

In conclusion, this Sautéed Spinach and Mushroom recipe is an absolute must-try for anyone looking to elevate their vegetable game. The combination of earthy mushrooms and vibrant spinach creates a dish that is not only delicious but also packed with nutrients. Whether you serve it as a side dish alongside grilled chicken or fish, toss it into a pasta for a hearty meal, or even use it as a filling for omelets, the possibilities are endless. For a twist, consider adding garlic for an extra kick, or sprinkle some feta cheese on top for a creamy finish. You can also experiment with different types of mushrooms, like shiitake or portobello, to find your perfect flavor profile. I encourage you to give this Sautéed Spinach and Mushroom recipe a try and make it your own! Once you do, I would love to hear about your experience. Share your thoughts, variations, or even a photo of your creation. Let’s celebrate the joy of cooking together!

Print