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Here’s my lifesaver side for any weeknight meal: it’s quick and packs in flavor while sneaking in something green. Mushrooms with spinach hit just the right note for something hearty but fresh, and you can throw them together in no time to boost any main course.
This actually came about when I needed something fast for last-minute guests. Everyone loved it so much, they wanted the details before going home. Ever since then, I end up making this for just about every potluck or dinner hangout.
Vibrant Ingredients
- Fresh mushrooms: Go for cremini or button—these bring great deep flavor and a nice bite. Just pick ones with tight, dry tops.
- Spinach: Look for crisp, non-yellow spinach, and baby leaves are awesome since they’re super tender.
- Olive oil: Pick extra-virgin if you can—it totally makes a difference in taste.
- Garlic: Smash and mince fresh cloves for a punchy base—it’ll make your kitchen smell amazing.
- Salt and black pepper: Just basic seasonings but they wake up the veggies’ flavors.
- Dried thyme: Or swap in fresh—either lifts up the mushrooms with a bit of earthiness.
- Butter (optional): Use if you want things extra rich and glossy, plus it helps brown the mushrooms better.
- Balsamic vinegar: Little splash for a sweet-savory kick that brightens it all up.
- Fresh parsley: Toss on at the end for some fresh flavor and color.
Easy Step Guide
- Dish It Up:
- Move your veggies to a warm plate right away to keep everything toasty. Top with chopped parsley for some zing and that nice pop of green right before serving.
- Get It Seasoned:
- Shake in salt and pepper now. Toss in thyme so the herbs can bloom. If you’re going full flavor, drop in butter so it melts all over and makes a silky coating. Drizzle balsamic along the sides so it bubbles briefly, then mix it in. Give it a taste—add more seasoning if it needs it.
- Add Garlic and Spinach:
- Turn the heat down a touch so the garlic doesn’t get burnt. Stir in the garlic and keep it moving for a minute so it smells great but doesn’t brown. Add spinach, throwing in handfuls at a time if needed, and keep stirring until it’s just wilted and looks bright and shiny. Shouldn’t take more than a couple of minutes.
- Sauté the Mushrooms:
- Put your biggest pan on medium, wait till it’s hot (you’ll feel the heat). Pour in olive oil and swirl it around. Get the mushrooms in, spread out so they don’t crowd. Leave them alone for two minutes for good color, then stir. Cook for five more minutes till they shrink and turn golden, and any liquid disappears to amp up the flavor.
- Prep Time:
- Use a damp towel to wipe off the mushrooms, no need to rinse. Slice them around a quarter-inch thick so they cook evenly. For spinach, get rid of tough stems and tear any giant leaves—this helps everything wilt just right.
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Hands-down, my favorite way to eat this is piled on top of toast scrubbed with garlic, then a hit of crumbly feta. It’s one of those easy but classy meals I make for myself when I want something nice but quick. Pretty funny: my nephew, who can’t stand mushrooms, went back for seconds the first time—still feels kind of unreal.
Tasty Combos
This goes so well next to anything from a juicy steak to grilled chicken. Mushrooms bring out the goodness in red meat, and spinach keeps things light. Want to stay meatless? Pile it onto creamy risotto or polenta for a satifying main.
Switch It Up
Try swapping the mushrooms—a little shiitake or oyster changes the game, or portobello if you’re after more chew. Switch out spinach for greens like Swiss chard or kale (they’ll take a bit longer to soften, though). You’ve got plenty of options.
Keep It Fresh
Pop leftovers into a sealed container, stash in the fridge, and they’ll keep about three days. The flavors keep amping up overnight. When reheating, go gently on the stove so everything stays tender—skip the microwave since it can make the veggies soggy or chewy.
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Frequently Asked Questions
- → What kind of mushrooms taste best with this?
Button or cremini mushrooms work well. They’re earthy and hold up in the pan. Shiitake or oyster are also cool if you want to try something different.
- → Can I swap in frozen spinach here?
You can! Just thaw it out and squeeze it dry first so your pan doesn’t get watery.
- → What goes well with sautéed mushrooms and spinach?
This works next to grilled meat, pasta, roast chicken, or piled on baked potatoes. It pretty much goes with anything.
- → Any ways to make this taste even better?
Try a dab of butter, some balsamic, or lemon juice for a pop. Toss in red pepper flakes if you want things spicy.
- → Can I mix in other veggies with this?
Sure! Onions, peppers, or zucchini all work. Just cook them up first before tossing in the spinach so everything cooks evenly.
- → How do I keep it vegan?
Skip the butter, or use a vegan butter swap. It’ll stay plant-based and tasty.