Sauteed Mushrooms Spinach (Print Version)
# Ingredients:
01 -
1 pound of sliced mushrooms (button, cremini, or a mix)
02 -
4 cloves of garlic, finely chopped
03 -
4 cups of raw spinach leaves
04 -
2 tablespoons of olive oil
05 -
1 tablespoon of freshly squeezed lemon juice
06 -
A pinch of salt, or as you like
07 -
A sprinkle of pepper, to your taste
08 -
Optional add-ons: chopped parsley or some crushed red pepper
# Instructions:
01 -
Rinse the spinach and mushrooms well. Shake off the water, dry the mushrooms with a paper towel, and slice them up. Chop the garlic, and get the lemon juiced.
02 -
Put a big skillet on medium heat and pour in the olive oil. Let it get nice and warm.
03 -
Toss those mushroom slices into the pan and keep them moving occasionally. Cook them for 5–7 minutes until they’re softened and dark brown.
04 -
Once the mushrooms are mostly browned, stir in the minced garlic. Stir often—just about 1–2 minutes so it doesn’t burn.
05 -
Add the spinach into the skillet and stir to combine everything. Let it wilt and soften.
06 -
Sprinkle in some salt and pepper to taste. Pour in the fresh lemon juice and mix it all together. If you like, throw on some parsley or a dash of red pepper for extra flavor.