If you’re hunting for a deceptively simple, lightning-fast veggie side that ticks all the right boxes, Easy Sautéed Mushrooms with Spinach should be your new go-to. Earthy mushrooms, vibrant greens, and a pop of garlicky flavor all come together in a sizzling pan, making a dish that’s as adaptable as it is tasty. This is the kind of recipe that feels comforting and nourishing on a busy weeknight, yet special enough to serve to friends at a casual dinner party.

Easy Sautéed Mushrooms with Spinach Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Every element in Easy Sautéed Mushrooms with Spinach is essential and chosen for a reason. Fresh veggies, rich oils, and a few zesty touches work together to create irresistible flavor and just the right texture.

Olive Oil (2 tablespoons): Gives richness and helps brown the mushrooms beautifully.
Unsalted Butter (1 tablespoon, optional): Adds a layer of luxurious flavor and silky finish—skip for a dairy-free version.
Garlic (3 cloves, minced): Infuses the entire dish with an aromatic kick that balances the earthiness of the mushrooms.
Cremini or White Mushrooms (8 ounces, sliced): The heart of the recipe, these soak up flavor and develop golden edges.
Fresh Baby Spinach (5 ounces): Wilts down into tender, vibrant greens that brighten every bite.
Salt (¼ teaspoon): Brings all the natural flavors together—taste and adjust as needed!
Black Pepper (¼ teaspoon): Adds a gentle warmth and depth in the background.
Red Pepper Flakes (¼ teaspoon, optional): Offers a touch of gentle heat if you’re in the mood.
Lemon Juice or Balsamic Vinegar (1 tablespoon, optional): A splash for brightness, perfectly rounding out every forkful.

How to Make Easy Sautéed Mushrooms with Spinach

Step 1: Sizzle the Aromatics

Start by heating the olive oil in a large skillet over medium heat. If you’re using butter as well, add it alongside the oil for an extra creamy flavor. Once the butter is melted and the oil shimmers, toss in your minced garlic. Give it about 30 seconds—just long enough for that magical, mouthwatering aroma to fill your kitchen. Keep a close eye on it so the garlic doesn’t burn and turn bitter.

Step 2: Brown the Mushrooms

Add the sliced cremini or white mushrooms straight into the pan. Stir them a bit to coat with the garlicky oil. As they cook, you’ll notice the mushrooms release their moisture. Keep sautéing for 6 to 8 minutes, allowing the mushrooms to brown up and develop rich, golden edges—trust me, that extra color equals flavor! Don’t rush this part; patience is key to getting those savory, caramelized bits everyone loves.

Step 3: Season to Perfection

Now’s the time to sprinkle in your salt, black pepper, and, if you want a bit of a kick, red pepper flakes. Seasoning at this stage helps the flavors absorb fully into the mushrooms, making every bite pop. Give everything a gentle stir so the spices are evenly distributed.

Step 4: Wilt the Spinach

Next, pile in the baby spinach. The sheer volume might look intimidating at first, but it will quickly shrink as it cooks. Stir everything gently for 1 to 2 minutes, just until the spinach is wilted and bright green. Don’t overcook—you want the greens tender but still vibrant.

Step 5: Add a Bright Finish

With the heat off, drizzle a splash of lemon juice or balsamic vinegar over the pan. This last step adds a lively zing that elevates all the flavors and keeps the dish from feeling heavy. Give it one last mix, then serve warm and watch it disappear!

How to Serve Easy Sautéed Mushrooms with Spinach

Garnishes

A sprinkle of freshly chopped herbs like parsley, chives, or dill is always a win for color and freshness. You could also grate a bit of Parmesan or vegan cheese over the top for a salty, creamy finish. Don’t be shy about a squeeze of extra lemon or a few extra red pepper flakes, either—these little touches let you customize Easy Sautéed Mushrooms with Spinach to your taste.

Side Dishes

This dish plays well with almost anything! Pair Easy Sautéed Mushrooms with Spinach alongside simple grilled chicken, baked salmon, or a fluffy omelet for a complete meal. For plant-based options, serve it over quinoa, rice, or even tucked inside a warm pita with a spoonful of hummus. This recipe is a champion at rounding out weeknight dinners or providing a tasty vegetable side for holiday feasts.

Creative Ways to Present

Try piling Easy Sautéed Mushrooms with Spinach over toasted slices of rustic bread for an easy appetizer or light lunch. Scoop it onto baked sweet potatoes or stir it into creamy polenta for cozy comfort food. You can also serve it in a grain bowl, topped with your choice of protein and a drizzle of tahini or herby sauce. The possibilities are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers, transfer Easy Sautéed Mushrooms with Spinach into an airtight container and refrigerate for up to three days. The flavors meld together beautifully, sometimes making it even tastier the next day! Just be sure to let it cool to room temperature first to avoid excess moisture in the fridge.

Freezing

While you can technically freeze this dish, keep in mind that mushrooms and spinach both release a lot of water when thawed, which can change the texture. If you do freeze Easy Sautéed Mushrooms with Spinach, use a zip-top freezer bag or tightly sealed container, and freeze for up to one month. For best results, gently reheat in a skillet and allow any extra liquid to evaporate.

Reheating

To reheat, warm your leftovers in a skillet over medium-low heat, stirring occasionally until heated through. This helps maintain the best texture and brings those flavors back to life. You can also pop it in the microwave in a pinch, but keep the power low to avoid overcooking the spinach.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach if you’re in a pinch. Just thaw it thoroughly and squeeze out as much water as possible before adding it to the skillet so your Easy Sautéed Mushrooms with Spinach doesn’t become watery.

What mushrooms work best in this recipe?

Cremini and white button mushrooms are classic for this dish, but feel free to experiment! A mix of shiitake, portobello, or oyster mushrooms will add even deeper flavor and varied texture to your Easy Sautéed Mushrooms with Spinach.

Is this recipe suitable for a vegan diet?

Absolutely! Simply skip the butter and stick with olive oil to make Easy Sautéed Mushrooms with Spinach completely vegan without losing any of the richness or flavor.

How do I make this recipe spicier?

If you love heat, just up the amount of red pepper flakes, or add a dash of hot sauce at the end. You can completely tailor Easy Sautéed Mushrooms with Spinach to your preferred spice level.

Can I double the recipe for a crowd?

Definitely! Just make sure your skillet is big enough to give the mushrooms space to brown instead of steam. If not, cook in batches, then combine everything at the end for a perfect, crowd-friendly Easy Sautéed Mushrooms with Spinach.

Final Thoughts

If you’re looking for a quick, nourishing, and ridiculously flavorful side, Easy Sautéed Mushrooms with Spinach always delivers. It’s one of those recipes you’ll turn to again and again, no matter the occasion. Give it a try, make it your own, and savor every bite!

Easy Sautéed Mushrooms with Spinach Recipe

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4.7 from 20 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free, Dairy-Free

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Description

Enjoy a quick and flavorful dish with these Easy Sautéed Mushrooms with Spinach. This recipe combines earthy mushrooms, fresh spinach, and a hint of garlic for a nutrient-packed side dish that pairs well with a variety of main courses.

Ingredients

Scale

Ingredients:

2 tablespoons olive oil
1 tablespoon unsalted butter (optional)
3 cloves garlic (minced)
8 ounces cremini or white mushrooms (sliced)
5 ounces fresh baby spinach
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 tablespoon lemon juice or balsamic vinegar (optional, for brightness)

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Instructions

Heat olive oil (and butter if using): In a large skillet over medium heat, add the garlic and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms: Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Season with salt and pepper: Add red pepper flakes if desired.
Add the spinach: Cook for 1–2 minutes until just wilted.
Finish and serve: Remove from heat and drizzle with lemon juice or balsamic vinegar if preferred. Serve warm as a side dish or over grains.