Description
A quick and nutritious sautéed mushrooms with spinach recipe that combines fresh mushrooms and vibrant spinach cooked with garlic and olive oil. This dish is perfect as a side or a light main course, offering a savory and healthy option packed with flavor.
Ingredients
Scale
Vegetables
- 8 oz mushrooms
- 5 cups fresh spinach
- 2 cloves garlic
Other Ingredients
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Clean the mushrooms: Wipe mushrooms with a damp paper towel to remove any dirt without soaking them.
- Slice mushrooms: Thinly slice the cleaned mushrooms for even cooking.
- Mince garlic: Finely mince the garlic cloves to release their aromatic flavor.
- Heat oil: Warm olive oil in a large skillet over medium heat to prepare for sautéing.
- Sauté garlic: Add minced garlic to the skillet and cook for about 1 minute until fragrant but not browned.
- Cook mushrooms: Add sliced mushrooms and sauté for 5-7 minutes until browned and tender, releasing their moisture.
- Add spinach in batches: Stir fresh spinach into the skillet gradually, allowing each batch to wilt before adding more.
- Wilt spinach: Continue cooking and stirring until all spinach has fully wilted and reduced in volume.
- Season: Sprinkle salt and pepper to taste over the mixture, enhancing the flavors.
- Blend flavors: Cook for another 2-3 minutes to let the seasonings meld and the ingredients combine well.
- Remove from heat: Take the skillet off the stove to prevent overcooking and retain freshness.
- Serve: Plate the sautéed mushrooms and spinach immediately while hot for the best taste.
Notes
- Use fresh mushrooms and spinach for the best flavor and texture.
- Adjust garlic amount according to your preference for stronger or milder flavor.
- Serve as a side dish or a light vegetarian main course.
- Can be enhanced with a splash of lemon juice or a sprinkle of parmesan cheese if desired.
- For a vegan option, avoid adding cheese toppings.