Description
Quickly prepare delicious Easy Sauteed Mushrooms with Spinach. A flavorful, healthy side dish or light meal ready in minutes. Perfect for busy evenings!
Ingredients
- Fresh Produce:
- Cremini Mushrooms (8 oz, wiped clean and sliced)
- Fresh Spinach (5 oz, washed)
- Garlic (3 cloves, minced)
- Shallot (1 medium, minced)
- Fats & Liquids:
- Olive Oil (2 tbsp)
- Vegetable Broth (1/4 cup)
- Flavor Boosters:
- Fresh Thyme (1 tsp, chopped)
- Red Pepper Flakes (1/4 tsp, optional)
- Salt (to taste)
- Black Pepper (to taste)
- Finishing Touches:
- Lemon Juice (1 tsp, fresh)
- Parmesan Cheese (2 tbsp, grated, optional)
Instructions
- Prep Your Produce:: Okay, first things first, let’s get those mushrooms ready. Don’t rinse them under water, hon! They’re like sponges and will just get soggy. Instead, grab a damp paper towel and gently wipe off any dirt. Then, slice them up – I like them about 1/4 inch thick. Mince your garlic and shallot too. This is where I always get a little messy, garlic skins everywhere, but that’s part of the charm, right? Getting everything prepped before the heat hits the pan makes cooking these Easy Sauteed Mushrooms with Spinach so much smoother.
- Sauté the Aromatics:: Heat your olive oil in a large skillet over medium-high heat. Once it’s shimmering, toss in your sliced mushrooms. Now, here’s a crucial step: don’t crowd the pan! If you do, they’ll steam instead of brown, and we want that gorgeous caramelization. Let them cook for about 5-7 minutes, stirring occasionally, until they’re golden and have released their liquid. This is where the kitchen starts to smell absolutely divine, I swear. Once they’re browned, push them to one side of the pan and add the minced shallot and garlic to the empty space. Cook for about a minute until fragrant – don’t let that garlic burn!
- Deglaze and Season:: Pour in the vegetable broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. That’s where all the flavor lives, people! Stir everything together, incorporating the shallot and garlic with the mushrooms. Add your fresh thyme and red pepper flakes (if you’re using them). Season generously with salt and pepper. I always taste a little bit here, just to make sure the seasoning is spot on. This step is where the Easy Sauteed Mushrooms with Spinach really start to become something special.
- Wilt the Spinach:: Now for the spinach! Add it to the pan in batches if it doesn’t all fit at once. It looks like a mountain, I know, but it wilts down so quickly. Stir it in with the mushrooms until it’s just barely tender and bright green, about 2-3 minutes. You don’t want to overcook it, or it’ll get mushy and lose its vibrancy. Honestly, watching that huge pile shrink is always a little bit mesmerizing!
- Finishing Touches:: Remove the skillet from the heat. Squeeze in that fresh lemon juice – it really brightens everything up and cuts through the richness. If you’re feeling fancy, or just love cheese (who doesn’t?), sprinkle in the grated Parmesan and give it a good stir. Taste one last time and adjust any seasoning if needed. Sometimes I add a tiny bit more salt or a crack of black pepper. Don’t be shy about tasting, it’s your kitchen, after all!
- Serve It Up:: And there you have it! Your Easy Sauteed Mushrooms with Spinach are ready to be devoured. They should look glossy, smell wonderfully earthy with hints of garlic and thyme, and taste absolutely delicious. I love serving this straight from the pan, piping hot. It’s a simple dish, but it feels so satisfying and wholesome, like a little hug in a bowl. Enjoy!