Description
A quick and healthy sautéed mushroom and spinach dish enhanced with garlic and finished with fresh lemon juice. This flavorful side or light main course comes together in under 30 minutes, making it perfect for a nutritious weeknight meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced (cremini or button)
- 4 cloves garlic, minced
- 4 cups fresh spinach
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Garnish
- Fresh parsley
- A pinch of red pepper flakes
Instructions
- Prepare Ingredients: Wash and dry the mushrooms thoroughly, then slice them evenly. Clean the fresh spinach and set aside.
- Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers, indicating it’s ready for cooking.
- Cook Mushrooms: Add the sliced mushrooms in a single layer to the skillet. Let them cook undisturbed for 3–4 minutes to develop a golden brown sear. Then stir occasionally for another 5–7 minutes until the mushrooms are tender and fully cooked.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring constantly to prevent burning and to release its aroma into the mushrooms.
- Add Spinach: Toss in the fresh spinach and stir gently until wilted, which should take about 2–3 minutes.
- Season and Finish: Season the mixture with ½ teaspoon salt and ¼ teaspoon black pepper. Drizzle 1 tablespoon fresh lemon juice over the dish, toss gently to combine all flavors.
- Serve: Plate the sautéed mushrooms and spinach while hot. Garnish with chopped fresh parsley or a pinch of red pepper flakes if desired for added flavor and color.
Notes
- Use cremini or button mushrooms for best flavor and texture.
- Be sure to not overcrowd the skillet so mushrooms brown properly.
- Adjust lemon juice to taste for more or less brightness.
- This recipe works well as a side dish or a light vegetarian main.
- For a spicy kick, add red pepper flakes during the garlic sauté step.
