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Quick & Healthy Sautéed Mushrooms with Spinach

A fast and flavorful side dish featuring golden-brown seared cremini mushrooms and fresh wilted spinach, seasoned with garlic and a hint of butter. Ready in under 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American, Healthy
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cremini mushrooms or baby bella, wiped clean and sliced thickly
  • 5 oz fresh baby spinach washed and dried
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter or more olive oil for vegan/dairy-free
  • 3 cloves garlic minced
Seasoning
  • 0.5 tsp kosher salt to taste
  • 0.25 tsp black pepper freshly cracked
  • 1 tsp soy sauce optional, for extra umami

Equipment

  • Large skillet or frying pan
  • Chef's knife
  • Cutting board
  • Tongs

Method
 

  1. Clean mushrooms thoroughly and slice thickly (about 1/4 inch). Ensure spinach is clean and dry.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the mushrooms. Spread them out and do not overcrowd the pan (cook in batches if necessary).
  3. Let mushrooms sear undisturbed for 3-5 minutes to brown. Stir and cook for another 3-4 minutes until golden brown all over.
  4. Reduce heat to medium. Push mushrooms to the side and add butter to the center of the pan. Add minced garlic and cook for 30-60 seconds until fragrant.
  5. Add the fresh spinach to the pan. Use tongs to toss actively with the mushrooms and garlic until the spinach is just wilted (about 1-2 minutes).
  6. Remove from heat. Season with salt, black pepper, and optional soy sauce. Serve immediately.

Notes

For best results, do not salt the mushrooms until the very end to prevent them from releasing too much water and steaming instead of searing.