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Sautéed Mushrooms and Spinach: A Delicious and Healthy Recipe for Any Meal

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This sautéed mushrooms and spinach dish is a quick, healthy side that combines earthy flavors with fresh greens. It’s versatile enough to serve as a standalone meal or a delightful accompaniment to your favorite protein, offering a nutritious and flavorful option for any table.

Ingredients

Scale
  • 1 pound fresh mushrooms (such as cremini or button), cleaned and sliced
  • 4 cups fresh spinach, washed and roughly chopped
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon balsamic vinegar (optional)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • Parmesan cheese, grated (for serving, optional)

Instructions

  1. Wipe the mushrooms with a damp paper towel to remove dirt. Slice them into 1/4 inch thick pieces.
  2. Rinse the spinach under cold water, shake off excess water, and roughly chop the leaves.
  3. Peel and mince the garlic. Chop the onion finely.
  4. In a large skillet, heat 3 tablespoons of olive oil over medium heat.
  5. Add the chopped onions to the skillet and sauté for 3-4 minutes until translucent.
  6. Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  7. Add the sliced mushrooms, cooking undisturbed for 5 minutes, then stir and cook for another 5-7 minutes until tender.
  8. Season with salt, black pepper, and thyme (add dried thyme now, fresh thyme later).
  9. Gradually stir in the chopped spinach and cook for 2-3 minutes until wilted.
  10. Drizzle balsamic vinegar over the mixture and stir to combine.
  11. Taste and adjust seasoning with more salt or pepper if needed.
  12. Transfer to a serving dish and sprinkle with grated Parmesan cheese if desired.

Notes

  • For added protein, consider incorporating cooked chicken, shrimp, or tofu.
  • This dish can be served warm as a side or as a main dish over pasta or rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://softtasty.com/sauteed-mushrooms-and-spinach/