Earthy mushrooms and tender spinach come together in this simple yet flavorful side dish, offering the perfect balance of rich, buttery notes with a touch of fresh lemon to brighten every bite. This dish is a quick and elegant addition to any meal, pairing beautifully with both meat-based and vegetarian mains. With a few quality ingredients and the right cooking techniques, you can achieve restaurant-worthy flavors in minutes.
Ingredient Breakdown
Selecting the right mushrooms is key to achieving the perfect texture and flavor—white button mushrooms bring a mild earthiness, while cremini or baby bella varieties offer a deeper, meatier taste. Fresh spinach works best in this recipe, as it wilts quickly while retaining its vibrant color and delicate structure. A combination of olive oil and butter ensures the perfect sauté—olive oil raises the smoke point to prevent burning, while butter adds a rich depth of flavor. Freshly minced garlic enhances the umami profile, infusing the dish with a warm, aromatic quality. A squeeze of fresh lemon juice provides a necessary contrast to the richness, lifting the overall taste and preventing the dish from feeling too heavy. Finally, kosher salt is essential for seasoning at different stages, enhancing the natural flavors of both the mushrooms and spinach without overpowering them.
Step-by-Step Cooking Guide
Preparing the Ingredients
Before cooking, gently clean the mushrooms using a dry paper towel or a soft brush to remove any dirt—washing them in water can make them soggy. Trim the stems if necessary and slice any larger mushrooms to ensure even cooking. Fresh spinach should be rinsed and dried thoroughly before use to prevent excess moisture from affecting the sautéing process.
Searing the Mushrooms
For the best texture, the mushrooms should be seared in a single layer without overcrowding the pan. Cooking them undisturbed for a few minutes allows a golden-brown crust to form, intensifying their flavor. Overcrowding can cause them to steam instead of brown, so if necessary, cook them in batches to maintain proper caramelization.
Adding the Aromatics
Once the mushrooms are perfectly browned, minced garlic is added at just the right moment to prevent burning while maximizing its flavor. If the pan appears dry, a light drizzle of olive oil can be added to keep everything well-coated and evenly cooked. Adjusting the heat to medium-low helps maintain control, allowing the garlic to release its fragrance without becoming bitter.
Wilting the Spinach to Perfection
Spinach should be added in stages to ensure even cooking—adding half first allows the greens to wilt slightly before incorporating the rest. Covering the pan briefly traps steam, softening the leaves while preserving their vibrant color and delicate texture. Stirring gently helps distribute the heat, ensuring all the spinach is evenly cooked without turning mushy.
Final Seasoning and Lemon Juice
A final sprinkle of salt enhances the dish without drawing out too much moisture. Fresh lemon juice is the finishing touch, balancing the rich butteriness with a bright, citrusy contrast. Stirring everything together just before serving ensures that the flavors meld perfectly without the spinach overcooking.
Recipe Tips & Frequently Asked Questions
How to avoid mushy mushrooms by managing moisture
Cook mushrooms in a single layer and avoid stirring too often to achieve proper browning.
Best way to prevent garlic from burning
Add garlic after reducing the heat and stir constantly for even cooking.
Adjusting the recipe for different types of mushrooms
Substitute cremini, shiitake, or portobello mushrooms for a more robust flavor.
Proper storage and reheating methods to maintain texture
Store leftovers in an airtight container and reheat in a pan over medium heat to retain texture.
Can I use frozen spinach?
Yes, but thaw and drain it well before adding to avoid excess water in the pan.
What mushrooms work best for this recipe?
Cremini mushrooms provide a deeper flavor, but button mushrooms work well for a milder taste.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the mushrooms in advance and cook the spinach just before serving.
How do I keep the spinach from becoming too watery?
Add it in stages and avoid overcooking to maintain its natural texture.
What to Serve With This Recipe
Pairing with Proteins – This dish complements grilled steak, roasted chicken, and flaky fish such as salmon.
Vegetarian Meal Ideas – Serve over pasta, rice, or quinoa for a wholesome plant-based meal.
Creative Uses – Use as a topping for omelets, sandwiches, or grain bowls for an added depth of flavor.
With its rich, buttery mushrooms and perfectly wilted spinach, this dish is a delicious and versatile side that enhances any meal. By following simple cooking techniques, you can achieve deep flavor and perfect texture in just minutes. Experiment with different variations, pairings, and serving styles to make it your own.
Ingredients
8 oz mushrooms
6 oz spinach
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 tsp fresh lemon juice (or a squeeze from half a small lemon)
½ tsp kosher salt, divided
Instructions
Heat a large skillet over medium-high heat. Once hot, add the butter and olive oil—combining the rich flavor of butter with the high smoke point of oil ensures optimal cooking. As the butter melts, swirl the pan to evenly coat the surface.
Place the mushrooms in a single layer, ensuring they have ample space to sear properly. If the pan is too crowded, cook them in batches to prevent steaming. Sprinkle ¼ teaspoon of kosher salt over the mushrooms and allow them to cook undisturbed for about 3 minutes, letting them develop a deep, golden-brown crust.
Flip the mushrooms and continue cooking for another 2 to 3 minutes, stirring minimally to allow for even browning on the other side. Once they achieve a rich color, reduce the heat to medium-low.
Add the minced garlic to the pan, along with a small drizzle of olive oil if the mixture appears dry. Introduce half of the spinach, cover the skillet, and allow it to wilt for approximately 30 seconds. Stir gently, then add the remaining spinach, covering again for another 30 seconds to soften the greens without overcooking them.
Season with the remaining ¼ teaspoon of kosher salt and finish with a fresh squeeze of lemon juice to brighten the flavors. Stir everything together, ensuring the ingredients are well incorporated. Serve immediately for the best texture and taste.
Sauteed Mushrooms with Spinach Recipe
Ingredients
- 8 oz mushrooms
- 6 oz spinach
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic minced
- 1 tsp fresh lemon juice or a squeeze from half a small lemon
- ½ tsp kosher salt divided
Instructions
- Heat a large skillet over medium-high heat. Once hot, add the butter and olive oil—combining the rich flavor of butter with the high smoke point of oil ensures optimal cooking. As the butter melts, swirl the pan to evenly coat the surface.
- Place the mushrooms in a single layer, ensuring they have ample space to sear properly. If the pan is too crowded, cook them in batches to prevent steaming. Sprinkle ¼ teaspoon of kosher salt over the mushrooms and allow them to cook undisturbed for about 3 minutes, letting them develop a deep, golden-brown crust.
- Flip the mushrooms and continue cooking for another 2 to 3 minutes, stirring minimally to allow for even browning on the other side. Once they achieve a rich color, reduce the heat to medium-low.
- Add the minced garlic to the pan, along with a small drizzle of olive oil if the mixture appears dry. Introduce half of the spinach, cover the skillet, and allow it to wilt for approximately 30 seconds. Stir gently, then add the remaining spinach, covering again for another 30 seconds to soften the greens without overcooking them.
- Season with the remaining ¼ teaspoon of kosher salt and finish with a fresh squeeze of lemon juice to brighten the flavors. Stir everything together, ensuring the ingredients are well incorporated. Serve immediately for the best texture and taste.
