Sautéed Mushrooms with Spinach: A Simple Yet Sophisticated Dish
This quick and flavorful sautéed mushroom and spinach dish combines the rich umami of mushrooms with the freshness of spinach and a splash of citrus. Perfect as a side dish, topping for grains or proteins, or a nutritious addition to any meal, it's a simple yet elegant way to bring depth and vibrancy to your plate.
Ingredients
- 2 cups mushrooms cremini, button, or a mix, sliced
- 2 cups fresh spinach washed
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Optional garnish: Fresh parsley or red pepper flakes
Instructions
- Prepare the Ingredients: Clean and slice the mushrooms, wash the spinach, mince the garlic, and squeeze fresh lemon juice.
- Sauté the Mushrooms: Heat olive oil in a skillet over medium heat. Add mushrooms and cook until golden brown, stirring occasionally to allow moisture to release and caramelization to occur.
- Add the Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Incorporate the Spinach: Add the spinach to the skillet and stir gently until wilted, about 1-2 minutes.
- Season & Finish: Add salt, black pepper, and lemon juice, tossing everything together for a final burst of freshness.
- Serve Immediately: Enjoy hot as a side dish or use it as a topping for grains, pasta, or proteins.
Notes
- For extra flavor, add a pinch of red pepper flakes or a sprinkle of grated Parmesan cheese before serving.
- Swap olive oil for butter for a richer taste.
- Store leftovers in an airtight container and reheat gently on the stovetop.