Savory Mushrooms Spinach

I've fallen head over heels for this quick mushroom and spinach combo as my go-to side dish on busy nights. The deep, woodsy mushrooms blend perfectly with fresh, bright spinach in a dish that's ready in minutes but tastes like you spent hours. I came up with this after trying to use up the mountain of mushrooms I grabbed at our community market, and now we can't get enough of it.

This dish came to life when my kid suddenly told me she wasn't eating meat anymore. I freaked out about where she'd get protein and started playing around with mushrooms. Now even the dedicated carnivores in my house ask for these mushrooms all the time.

Ingredients

• Olive oil: Works as the ideal cooking base with its light, fruity taste and decent heat tolerance
• Mushrooms: 1 pound of cremini, white button or a mix of your favorites for their substantial bite and savory taste
• Fresh spinach: 4 cups that shrink way down while cooking, adding beautiful color and lots of goodness
• Garlic: 4 cloves finely chopped for amazing aroma, try to pick solid bulbs with snug skin
• Fresh lemon juice: 1 tablespoon to lift all the flavors with a touch of tang
• Salt and pepper: Add to your liking, always taste as you go
• Optional toppings: Chopped fresh parsley or red pepper flakes for extra zip and visual appeal

Step-by-Step Instructions

Preparation:

Clean your mushrooms with a slightly damp paper towel, don't run them under water or they'll soak it up like crazy. Cut mushrooms into even slices about 1/4 inch thick so they cook at the same rate. Pick through your spinach, taking off any woody stems, and wash well. Chop your garlic into tiny bits for better flavor throughout. Get everything ready before you start cooking.

Heat the Pan:

Set a big skillet on medium heat and pour in the olive oil. Let it warm until it has a slight shimmer but isn't smoking. This takes roughly 30-60 seconds depending on your stove. Using a thicker pan helps spread the heat evenly and stops burnt spots.

Cook the Mushrooms:

Spread mushroom slices in the hot oil, trying for a single layer if your pan allows. Don't touch them for about 2 minutes so they can get nice brown edges. This first sear creates amazing flavor. After that, stir them once every minute or so, letting moisture cook off until they turn golden. The whole process takes 5-7 minutes. Don't stir constantly or they won't brown properly.

Add Aromatics:

Once mushrooms look rich and brown, throw in your chopped garlic. Turn down the heat a bit if needed so the garlic doesn't burn. Keep stirring for 1-2 minutes until you can really smell that garlic but it hasn't turned brown. This step fills the oil with garlic flavor that coats everything else.

Incorporate Spinach:

Put spinach into the pan, doing it in batches if you need to. Use tongs to carefully fold the spinach into the mushroom mix. You'll see the spinach quickly shrink down to about a quarter of its size in just 1-2 minutes. Cook just until all spinach has wilted but still looks bright and fresh.

Season and Finish:

Sprinkle with salt and pepper, starting with less than you think you'll need, then taste and add more if needed. Squeeze fresh lemon juice over everything and give it a good toss. The lemon cuts through the earthiness and ties all the flavors together. Take it off the heat right away so your spinach stays bright green and doesn't get mushy.

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The real trick to making this dish shine is giving mushrooms the treatment they deserve. My grandma always told me mushrooms need three things: room to breathe, good heat, and time. When I try to rush or jam too many in the pan, they end up steaming instead of getting that yummy brown crust, and you miss out on all that amazing flavor that makes such a simple dish taste so good.

Make Ahead and Storage

This mushroom and spinach mix stays good in the fridge for up to three days if you keep it in a sealed container. It actually tastes even better the next day after the mushrooms soak up more of the garlic and lemon flavors. Just warm it up slowly in a pan over low-medium heat until it's just hot. I often cook twice as much on Sundays so we have easy veggie sides ready for weeknight meals. Don't try freezing this one though - both mushrooms and spinach get weird and soggy when thawed.

Simple Variations

Switch things up by adding a little balsamic vinegar during the last minute of cooking for a sweet and tangy kick. For an Asian twist, use sesame oil instead of olive oil and finish with a little soy sauce and some toasted sesame seeds sprinkled on top. If you like things spicy, mix in some red pepper flakes when you add the garlic. To make it more filling, stir in some cooked quinoa or farro after everything's done to create a complete meal. In summer, I love throwing in halved cherry tomatoes for the last two minutes to add juicy bursts of sweetness.

Serving Suggestions

These mushrooms and spinach taste amazing next to a simple piece of grilled chicken, fish, or steak. They also make a fantastic topping for creamy polenta or buttered noodles with a handful of Parmesan on top. For breakfast or brunch, try them over toasted sourdough with a runny egg on top. My personal favorite is mixing them into a bowl with brown rice or farro, some sliced avocado, and a drizzle of tahini sauce. This side dish goes with so many things, it's truly a kitchen lifesaver.

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Hope you enjoy this dish as much as we do in our home, where it's become a regular favorite.

Frequently Asked Questions

→ Can I swap fresh spinach with frozen?

Absolutely! Just defrost and squeeze out all the water before tossing it in to avoid excess moisture.

→ What kinds of mushrooms work best?

Cremini mushrooms are fantastic since they're firm and flavorful. Button mushrooms or any mix you enjoy will also do the trick.

→ How do I add even more taste?

Fresh parsley, some chili flakes, or grated Parmesan can add a kick and extra depth to this dish.

→ Can I prep this earlier?

It's best served fresh, but it will keep in the fridge for up to 2 days in a sealed container. Just warm it gently before eating.

→ What main meals does this go with?

This side is a great match with roasted fish, grilled chicken, or even a pasta dish. It’s super versatile!