Description
A quick and flavorful side dish featuring sautéed cremini mushrooms and fresh baby spinach, seasoned with garlic, salt, pepper, and a hint of lemon juice. Perfect for pairing with grilled meats, pasta, or enjoying as a simple vegetarian and gluten-free option.
Ingredients
Scale
Vegetables
- 8 ounces cremini or white mushrooms, sliced
- 5 ounces fresh baby spinach
- 2 garlic cloves, minced
Fats & Oils
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice (optional)
Instructions
- Heat the oil and butter: Heat the olive oil and butter in a large skillet over medium heat until the butter melts, creating a flavorful base for cooking the mushrooms.
- Cook the mushrooms: Add the sliced mushrooms to the skillet and cook, stirring occasionally, for about 6 to 8 minutes until the mushrooms are browned and tender.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant to enhance the flavor of the dish.
- Add the spinach: Add the baby spinach in batches, stirring continuously until each addition wilts and reduces in volume, ensuring even cooking.
- Season the dish: Sprinkle salt, black pepper, and crushed red pepper flakes if using, then stir well to combine all ingredients uniformly.
- Finish and serve: Once the spinach is fully wilted and everything is well combined, remove the skillet from heat. Drizzle with lemon juice if desired, then serve warm as a delicious side dish.
Notes
- For extra flavor, add a splash of soy sauce or balsamic vinegar while sautéing the mushrooms.
- This dish pairs well with grilled meats, pasta, or can be served as a simple vegetarian side.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
