I make this on nights when the fridge looks tired and I want real food fast. Spinach dinner recipes keep me sane and this one cooks in one pan. The mushrooms turn deep and glossy and the spinach softens into a silky tangle. You get savory bites and gentle greens in every forkful and the kitchen smells like a cozy bistro. I heat the pan and add oil and butter. I tip in sliced mushrooms and listen to that quiet sizzle. They shrink and brown and I nudge them so they do not steam. A little garlic goes in and the aroma leaps. Then a splash of stock wakes up the fond and the mushrooms drink it up. Now the spinach goes in by the handful and it wilts on contact. I finish with lemon and a quick pinch of salt and pepper. It fits spinach side dish needs and it works for easy vegetable dinner recipes too. Serve it with eggs or rice or a simple chicken breast. It checks the box for healthy mushroom recipes and it belongs with quick spinach recipes. When I want meatless comfort I call it one of my favorite vegetarian dinner ideas. It is weeknight simple and tastes like you fussed when you did not.
Table of Contents
- 1 Key Takeaways
- 2 Easy Sautéed Mushrooms With Spinach Recipe
- 3 Ingredients for Sautéed Mushrooms With Spinach
- 4 How to Make Sautéed Mushrooms With Spinach
- 5 Tips for Making Sautéed Mushrooms With Spinach
- 6 Making Sautéed Mushrooms With Spinach Ahead of Time
- 7 Storing Leftover Sautéed Mushrooms With Spinach
- 8 Try these side dishes next
- 9 Sautéed Mushrooms With Spinach
- 10 Nutrition
1 Key Takeaways
- Fast skillet method that fits busy nights and keeps cleanup light
- Golden mushrooms meet tender spinach for balance and comfort
- Works as a side or a light main with rice eggs or toast
- Simple pantry moves deliver steady flavor with little stress
2 Easy Sautéed Mushrooms With Spinach Recipe
I cook this on weeknights when time feels thin and the sink stays clear. Spinach dinner recipes save the evening and this one sits at the top of my list. Spinach dinner recipes help me feed my people without stress and with real flavor. I use one pan and keep the heat steady. Mushrooms brown. Spinach softens. The kitchen smells warm and the table gets quiet fast.
I am Kathy from Simply Cooked Recipes and I share what works in real homes. You can find more ideas on our site at https://www.simplycookedrecipes.com where clear steps and calm flavor live side by side. This skillet gives you that same mix. It starts simple and stays that way.
Think tender greens and savory bites that welcome a fried egg or a spoon of rice. The dish fits mushrooms fans and greens fans. It lands on the plate with gloss and a bright note from lemon. The texture stays soft with a little chew which keeps each forkful interesting.
3 Ingredients for Sautéed Mushrooms With Spinach
Olive oil I start with a gentle pour that coats the pan and helps mushrooms take on color without sticking. A clean oil flavor keeps the dish light and friendly.
Butter A small knob brings a round taste that plays well with garlic. It melts with the oil and gives the mushrooms a soft sheen and a richer bite.
Cremini mushrooms I slice them thick so they hold shape. The edges brown and the centers stay juicy. Mushrooms anchor the skillet and carry the savory notes.
Garlic One quick mince wakes the pan. Garlic warms the oil and leans into the mushrooms. The scent tells everyone that supper is near.
Baby spinach Packed leaves wilt fast and taste clean. The greens bring color and a soft texture that rests well against the browned mushrooms.
Vegetable stock A small splash loosens the fond and adds body. The mushrooms drink it and give back a savory glaze that coats every bite.
Lemon juice A bright squeeze at the end lifts the skillet. Acid balances the earthy notes and keeps the finish fresh.
Parmesan A light shower adds nutty depth. It melts into the warm greens and ties the whole pan together.
Salt and black pepper Simple seasoning that backs every other choice. Add a pinch taste and add again if the flavor asks for it.
4 How to Make Sautéed Mushrooms With Spinach
Step 1 Set a wide skillet over medium high heat and add olive oil with a small piece of butter. Wait for a gentle foam. The pan should feel hot but not smoke.
Step 2 Lay the sliced mushrooms in a single layer. Let them sit for two minutes. Stir and keep cooking until deep brown on the edges and tender in the center.
Step 3 Add minced garlic and stir for one minute. The aroma rises fast. Keep the garlic pale so it stays sweet and does not turn bitter.
Step 4 Pour in a small splash of stock and scrape the browned bits. The liquid will reduce and turn glossy which gives you a light sauce.
Step 5 Drop in the spinach by the handful and stir. The leaves wilt in seconds. Season with salt pepper and a squeeze of lemon then taste and adjust.
Step 6 Finish with parmesan if you like and serve warm. The skillet pairs with eggs rice or a simple grilled chicken breast.
5 Tips for Making Sautéed Mushrooms With Spinach
Give mushrooms space in the pan. Crowding traps steam and slows browning. Work in batches if needed. Browned edges mean deeper flavor and better texture.
Keep the heat steady. Medium high works for a strong sear without burning the garlic. If the pan dries too fast add a spoon of stock not more oil.
Salt in layers. A light pinch on mushrooms then another pinch after spinach wilts keeps the seasoning even. A final taste with lemon sets the finish.
6 Making Sautéed Mushrooms With Spinach Ahead of Time
Cook the mushrooms and hold the spinach. Chill the mushrooms with the pan juices in a sealed container. Reheat in a skillet then fold in fresh spinach.
This plan keeps greens bright and tender. The sauce wakes back up as the mushrooms warm. A squeeze of lemon right before serving brings the lift you want.
For lunch prep pack the base in single servings. Add cheese and lemon at the table. The dish still feels fresh and keeps its soft gloss.
7 Storing Leftover Sautéed Mushrooms With Spinach
Cool the skillet then move leftovers to an airtight container. Store in the fridge for up to three days. The flavor stays steady and the texture stays tender.
Reheat in a skillet over medium heat with a spoon of water. Stir until warm. Add a small splash of lemon and a pinch of salt if the flavor feels flat.
Leftovers sit well on toast under a fried egg. They sit well next to grilled fish or spooned over rice. Simple food fits many plates.
8 Try these side dishes next
9 Sautéed Mushrooms With Spinach
Sautéed Mushrooms with Spinach Dinner Recipes Skillet
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound cremini mushrooms sliced
- 2 cloves garlic minced
- 5 cups baby spinach packed
- 1 tablespoon lemon juice
- 3 tablespoons vegetable stock or water
- 1 tablespoon grated parmesan optional
- Salt to taste
- Black pepper to taste
Instructions
- Set a large skillet over medium high heat and add the olive oil and butter.
- When the butter foams add the sliced mushrooms and spread them out in one layer.
- Cook without stirring for two minutes then stir and keep cooking until browned about five to seven minutes.
- Stir in the garlic and cook one minute until fragrant.
- Pour in the stock and scrape the browned bits so the sauce tastes rich.
- Add the spinach in batches stirring until it wilts and turns dark green.
- Season with salt pepper and lemon juice then taste and adjust.
- Take off the heat and sprinkle parmesan if using and serve warm.
10 Nutrition
One serving offers balanced comfort from greens and savory mushrooms. Expect moderate calories and a mix of fiber protein and minerals. For exact values track in your usual app based on the brands you keep at home.
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