Description
Sautéed Mushrooms with Spinach is a savory, speedy, and satisfying dish that’s packed with flavor and nutrients. Garlic, onions, and soy sauce give it deep umami notes, while fresh spinach and lemon juice brighten the plate. It’s naturally vegan, gluten-free, and ideal as a side, light meal, or flavorful topping.
Ingredients
2 tablespoons olive oil or butter
1 small onion, finely chopped
3 garlic cloves, minced
12 oz mushrooms (cremini, white button, or mixed), sliced
6 cups fresh baby spinach
1 tablespoon soy sauce or tamari
Salt and black pepper, to taste
Pinch of red pepper flakes (optional)
1 teaspoon lemon juice (optional)
Instructions
- Heat Oil:
In a large skillet over medium heat, warm olive oil or butter. - Sauté Onion:
Add chopped onion and cook for 2–3 minutes until softened. - Add Garlic:
Stir in garlic and cook for about 30 seconds until fragrant. - Cook Mushrooms:
Add sliced mushrooms and sauté for 6–8 minutes until browned and tender. - Season:
Stir in soy sauce, red pepper flakes (if using), and season with salt and pepper. - Add Spinach:
Add spinach in batches, stirring until just wilted. - Finish:
Remove from heat and drizzle with lemon juice if desired. Serve warm.
Notes
- Creamy Add-On: Add a splash of cream or sprinkle Parmesan for a richer finish.
- Boost the Herbs: Try fresh parsley, thyme, or rosemary.
- Make It Spicy: Use more red pepper flakes or a dash of chili oil.
- Protein Option: Stir in cooked chickpeas, tofu, or white beans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
