Sauteed Mushrooms with Spinach: The Unexpected Side That Steals the Show

Why I Love This Recipe (And You Will Too)

The first time I made this, I was drunk on the smell of garlic, butter, and old mushrooms I forgot I had in the fridge. It’s funny how something so simple can remind you of winter mornings with a splash of snow outside and a quiet pause in life. No fancy ingredients, just that earthy aroma that somehow feels both nostalgic and immediately satisfying.

At its core, this dish feels like a little pocket of calm during a busy day. I love how the spinach wilts just enough — not mushy, still sturdy enough to bite into. It’s a reminder that even small, everyday meals can hold quiet moments of joy. That smell of sautéed mushrooms with fresh spinach is honestly a little like a mini homecoming.

Sometimes, it’s just about finding that tiny magic in what you already have. The kind of thing you make when you’re tired but want something real, something that sticks a little. Yeah, I’ll probably be thinking about this tonight when I get home, and maybe, just maybe, I’ll forget the time again.

Sautéed Mushrooms with Spinach

This dish features earthy mushrooms quickly sautéed in butter and garlic, combined with wilted fresh spinach. The mushrooms develop a tender yet slightly browned texture, while the spinach retains a vibrant green and slight firmness, creating a simple and hearty vegetable side.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: homestyle

Calories: 150

Ingredients Equipment Method

Ingredients

  

• 2 cups fresh mushrooms, sliced button or cremini
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups fresh spinach, washed

Equipment

• Frying pan or skillet
• Wooden spoon or spatula

Method

 

1. Heat a tablespoon of butter in a skillet over medium heat until it melts and starts to bubble gently.
2. Add the sliced mushrooms to the skillet and sauté for about 5-7 minutes, stirring occasionally, until they are tender and have turned a light golden brown.
3. Stir in the minced garlic and cook for another 30 seconds to 1 minute, until fragrant and slightly softened.
4. Add the remaining butter to the skillet, allowing it to melt, and then pour it over the mushrooms and garlic mixture.
5. Gradually add the fresh spinach a handful at a time, stirring gently until each addition wilts and reduces in volume, about 2-3 minutes total.
6. Cook everything together for another minute or two to meld the flavors, then remove from heat.
7. Transfer to a serving dish and enjoy warm as a side or over grains for a quick, nourishing meal.

This isn’t some showstopper that takes hours or hours of prep. It’s like a little cheat code for weeknights. Plus, it works great as a side with almost anything—pasta, grilled chicken, or even just a chunk of bread.

Sometimes I wonder how such a humble dish can feel so grounding. Maybe because it’s honest. Because it’s quick but full of flavor. I probably could’ve just cooked a pile of these mushrooms and spinach and called it a night. But no, I’ll probably not stop at one plate.