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Garlicky Mushrooms Spinach

Highlighted in: Sides That Make the Meal

Healthy sauté of spinach and mushrooms with garlic and a citrus burst. Done in 15 minutes, great side to any dish.
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Una donna con un cappello a coda di cavallo e un vestito nero.
Écrit par Kylie
Last modified on Sun, 13 Apr 2025 11:10:41 GMT
Quick Garlicky Mushrooms and Spinach Save it
Quick Garlicky Mushrooms and Spinach | kylierecipes.com

Effortless Mushrooms and Spinach transforms basic veggies into a tasty side that works with any dinner. This speedy combo brings together earthy mushrooms and leafy spinach with fragrant garlic and zesty lemon for a dish that's nutritious and completely satisfying.

I stumbled on this mixture when I needed a fast side for guests coming over. These days it's my favorite standby when I want something green and tasty without much fuss.

Key Components

  • Fresh mushrooms: Pick firm ones without any mushy parts
  • Baby spinach: Already washed saves you time but tastes just as good
  • Fresh garlic: Gives amazing flavor and smell
  • Top-notch olive oil: Brings out the best in everything
  • Fresh lemon: Lifts the whole dish up
  • Fresh thyme: Works wonderfully with both main ingredients

Step-by-Step Cooking Guide

Step 1: Get Mushrooms Ready
Wipe mushrooms with a damp towel - don't wash them under the tap or they'll soak up water. Cut them in even slices so they cook at the same rate.
Step 2: Warm Your Pan
Make sure your pan is really hot before you put oil in. This helps mushrooms get brown instead of soggy.
Step 3: Cook Small Amounts
Give mushrooms plenty of room in the pan - they need space to brown properly. Work in smaller batches if needed until they're golden on each side.
Step 4: Throw In Flavors
Turn down the heat and toss in chopped garlic and thyme. Just cook until you can smell them, about half a minute.
Step 5: Add Your Greens
Put spinach in gradually, letting each handful shrink down a bit before adding more. Sprinkle with salt, pepper, and squeeze fresh lemon juice over everything.
Tasty Sauteed Mushrooms with Spinach Save it
Tasty Sauteed Mushrooms with Spinach | kylierecipes.com

My nonna always told me that taking your time with mushrooms makes them taste better. She wasn't wrong - letting them brown properly is what gives them amazing flavor.

Heat Management

Starting hot for the mushrooms and then turning it down for spinach makes sure each veggie cooks just right.

Pairing Ideas

This goes great with a juicy steak, a roasted chicken, or mix it with pasta for a light main dish.

Tasty Sauteed Mushrooms with Spinach Save it
Tasty Sauteed Mushrooms with Spinach | kylierecipes.com

Keeping Leftovers

Pop extras in a sealed container and they'll stay good for 3 days. Warm them up slowly so the spinach doesn't get mushy.

Mix It Up

I sometimes add a drizzle of balsamic at the end or scatter some toasted pine nuts on top for a nice crunch.

This basic combo has become my go-to side for both regular dinners and special moments. It shows that when you take care with good ingredients, you don't need fancy tricks to make them shine.

FAQ sur la recette

→ Which mushrooms work best?
Cremini, button, or mixed mushrooms are great. Cremini are firmer and pack a stronger flavor.
→ How much time does it take?
The whole thing is done in about 15 minutes—7-8 for the mushrooms and a few for spinach and garlic.
→ What does lemon juice add?
It perks up the flavors and gives a fresh, citrusy finish.
→ Best way to clean mushrooms?
Rinse them well, then blot with paper towels to remove extra water before cutting.
→ Can I toss in extra spices?
For sure! Fresh parsley or a pinch of red pepper can give it a twist.

Garlicky Mushrooms Spinach

Fast sautéed spinach and garlic mushrooms, brightened up with a bit of lemon. A healthy, easy dish that fits any meal.

Préparation
10 minutes
Temps de cuisson
15 minutes
Durée totale
25 minutes
Écrit par: Kylie

Type de recette: Side Dishes

Niveau de difficulté: Simple

Cuisine: Mediterranean

Quantité obtenue: 4 Nombre de portions

Régimes: Pauvre en glucides, 100% végétal, Végétarien(ne), Sans gluten, Sans produits laitiers

Composition

→ Core Items

01 1 pound mushrooms (button, cremini, or mixed), sliced up evenly
02 4 packed cups of fresh spinach
03 2 tablespoons of olive oil
04 4 cloves of garlic, freshly minced
05 1 tablespoon of freshly squeezed lemon juice
06 Salt and black pepper, as much as you need

→ Extras for Serving

07 Finely chopped parsley (fresh)
08 Pinch of red pepper flakes, if you like a kick

Étapes de réalisation

Étape n°01

Rinse the mushrooms thoroughly and get rid of any excess moisture. Slice them evenly so they cook the same way. Wash the spinach leaves and let them drain. Chop up the garlic, and you'll also want to have your lemon juice freshly squeezed and ready.

Étape n°02

Heat a large skillet over medium and pour in the olive oil. This will be your flavorful starting point.

Étape n°03

Place the sliced mushrooms into the hot oil and give them time to develop color. Stir them every now and then for 5-7 minutes until they're tender and have a nice deep golden shade.

Étape n°04

Add your minced garlic when the mushrooms are nearly done. Stir and cook everything together for a minute or two, keeping it moving so the garlic doesn't scorch.

Étape n°05

Toss the spinach into the pan, and mix carefully until it wilts. Sprinkle salt and pepper to your taste, then end with a splash of lemon juice for brightness. Stir to combine one last time.

Détails supplémentaires

  1. Cremini mushrooms bring out richer flavors, but any type you prefer will taste great too.
  2. Spinach shrinks down a lot once it heats, so no need to worry if it looks like too much at first.
  3. To really enhance the flavor, mince fresh garlic instead of using pre-packaged options.

Outils et ustensiles nécessaires

  • A big frying pan or skillet
  • A good sharp knife for slicing
  • Cutting board for prepping
  • Paper towels to dry mushrooms
  • Citrus reamer or juicer for squeezing lemons