Sautéed Mushrooms and Spinach (Print Version)
# Ingredients:
→ Main ingredients
01 -
Olive oil, 2 tablespoons
02 -
Mushrooms (cremini, button, or mixed), 1 pound, sliced
03 -
Fresh spinach, 4 cups, packed
04 -
Fresh garlic, 4 cloves, minced
05 -
Fresh lemon juice, 1 tablespoon
06 -
Salt and pepper to taste
→ Optional garnishes
07 -
Fresh parsley, chopped
08 -
Red pepper flakes
# Instructions:
01 -
Start by giving your mushrooms a good wash and patting them dry with paper towels. Slice them into even pieces so they'll cook uniformly. Clean your spinach and set it aside. Mince the garlic cloves and squeeze your fresh lemon juice.
02 -
Get your large skillet hot over medium heat and add the olive oil to create a flavorful base.
03 -
Add your sliced mushrooms to the hot oil. Let them cook for 5-7 minutes, stirring occasionally, until they develop a beautiful deep brown color and become tender.
04 -
When your mushrooms are almost done, add the minced garlic and cook for just 1-2 minutes, stirring constantly to prevent it from burning while releasing its aromatic flavors.
05 -
Add your fresh spinach to the pan and gently toss everything together. Season with salt and pepper to your liking, then finish with a bright splash of fresh lemon juice, giving everything a final toss to combine.
# Notes:
01 -
Any type of mushroom works well in this recipe, though cremini offers a particularly rich, savory flavor
02 -
The spinach will cook down significantly from its original volume
03 -
Fresh garlic is recommended over pre-minced for the best flavor