Description
This sautéed spinach and mushrooms recipe is a quick and savory side dish made with butter, garlic, and lemon. It’s packed with flavor and nutrients, perfect for any meal.
Ingredients
1 tbsp butter
1 tbsp olive oil
8 oz mushrooms, sliced
6 oz fresh spinach
2 cloves garlic, minced
1/2 tsp kosher salt, divided
1 tsp fresh lemon juice (or squeeze from half a small lemon)
Instructions
1. Preheat a large skillet to medium-high heat.
2. Add butter and olive oil to the skillet. Once butter is melted, add mushrooms in a single layer.
3. Sprinkle 1/4 tsp kosher salt over the mushrooms. Let them cook undisturbed for 3 minutes.
4. Flip the mushrooms and cook for another 2–3 minutes until both sides are browned.
5. Reduce heat to medium-low. Add minced garlic and a splash more olive oil if needed.
6. Add half of the spinach and cover for 30 seconds to wilt.
7. Stir and add the remaining spinach. Cover again for 30 seconds.
8. Add remaining 1/4 tsp salt and lemon juice. Stir to combine and serve immediately.
Notes
If your skillet isn’t large enough for all the mushrooms at once, cook in two batches to avoid steaming.
Fresh baby spinach wilts faster and has a more delicate flavor than mature spinach.
Optional: Add a pinch of red pepper flakes or black pepper for extra kick.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Method: Sauté
- Cuisine: American