Tasty Sautéed Mushrooms Spinach

This easy but fancy veggie side has become my dinner hero when I need something healthy and tasty in a flash. When you mix earthy mushrooms with bright spinach, you get this perfect combo that goes with pretty much anything you're cooking.

I came up with this when I needed something quick for a surprise dinner with friends. Everyone was so impressed they wanted the instructions before they left, and now it's the veggie dish people ask me for most when I'm cooking for get-togethers big or small.

Ingredients

• Fresh mushrooms: Go for button or cremini for that meaty texture. Pick ones with firm tops and no slime.
• Fresh spinach: Look for bright green stuff with no yellow bits. Baby spinach is perfect since it's already soft.
• Olive oil: Grab a nice extra virgin for better taste.
• Garlic: Real cloves give that zingy base that makes everything better.
• Salt and pepper: These basic seasonings bring out what's already great about the veggies.
• Dried thyme: Or fresh if you've got it - adds that subtle herby touch that mushrooms love.
• Butter: You can skip it, but it makes things richer and helps mushrooms brown up nice.
• Balsamic vinegar: Gives that sweet-tangy kick that balances the mushrooms' earthiness.
• Fresh parsley: Adds a fresh pop and pretty green color at the end.

Step-by-Step Instructions

Prepare the Vegetables:

Wipe mushrooms gently with damp paper towel instead of running them under water. Cut them all the same thickness, about 1/4 inch, so they cook evenly. For the spinach, take off any tough stems and tear big leaves into smaller pieces so they wilt better.

Sauté the Mushrooms:

Get your biggest pan hot over medium heat - you should feel warmth when you hold your hand above it. Pour in olive oil and tip the pan around to coat it. Put mushrooms in one layer without cramming them together so they can brown properly. Don't move them for 2 minutes, then stir and cook 5 more minutes until they shrink and turn golden. They'll let out water at first which will dry up, making their flavor stronger.

Add Garlic and Spinach:

Turn down the heat a bit so garlic doesn't burn. Throw in minced garlic and keep stirring for just one minute until it smells good but hasn't browned. Then add spinach right away, maybe in batches if needed, gently mixing to help it shrink down. The spinach will get much smaller in about 2 minutes. Keep mixing until everything's just wilted but still nice and green.

Season the Dish:

Scatter salt and pepper all over your veggie mix. If you're using dried thyme, put it in now so it has time to release flavor. For extra richness, drop in some butter and watch it melt into a smooth sauce coating everything. Pour balsamic vinegar around the edge of the pan so it reduces a bit before you mix it through. Try a bite and add more seasonings if needed.

Serve:

Put it straight onto a warm serving plate to keep it hot. Sprinkle fresh chopped parsley on top just before bringing it to the table so it looks and tastes super fresh.

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My top way to enjoy this is piled on garlic-rubbed sourdough with some crumbled feta on top. The mix of soft and crunchy with all those flavors makes an easy but kind of fancy light meal I often fix for myself when I'm eating alone. The first time I made this for my family, even my nephew who hates mushrooms asked for more, which we still talk about as if it was some kind of miracle.

Perfect Pairings

This side goes really well with a nice steak or grilled chicken breast. The mushrooms' earthy taste is great with red meat, while the spinach keeps everything from feeling too heavy. If you don't eat meat, try these sautéed veggies over creamy polenta or risotto for a filling main dish.

Make It Your Own

Try different mushroom types to change up the flavor. Wild mushrooms like shiitake or oyster add more complexity, while portobellos make it heartier. You can swap out spinach for kale or Swiss chard too, just remember they'll need to cook a bit longer to get soft.

Storage Tips

Keep leftovers in a sealed container in the fridge for up to 3 days. The flavors actually get better overnight, so it's great to make ahead. When reheating, warm it gently in a pan over medium-low heat just until it's hot. Don't use the microwave if you can help it - it can make spinach soggy and mushrooms rubbery.

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Frequently Asked Questions

→ What type of mushrooms work best for this dish?

Button and cremini mushrooms shine in this mix thanks to their strong flavor and meaty bite. You might want to try shiitake or oyster types too for something different.

→ Can I use frozen spinach instead of fresh?

You can definitely use frozen spinach. Just remember to thaw it and squeeze out all the water first so your dish doesn't get too wet.

→ What can I serve with this sautéed dish?

This goes amazingly with so many things - try it with grilled steak, any pasta dish, oven-baked chicken, or even on top of a baked potato. It fits with almost any meal you can think of.

→ How can I enhance the flavor of this dish?

To make it taste even better, try mixing in some butter, a splash of balsamic, or a bit of fresh lemon juice. Adding some red pepper flakes while cooking will give it a nice kick too.

→ Is this dish customizable with other vegetables?

For sure! You can throw in onions, colorful bell peppers, or chunks of zucchini for more crunch and flavor. Just cook these veggies first before you add the spinach so everything's done right.

→ Can I make this dish vegan?

You bet! Just don't use butter or grab a plant-based butter instead, and your dish will stay completely vegan and still taste amazing.