Sautéed mushrooms with spinach is a simple, delicious, and nutritious side dish that fits well into any diet. This is a quick and easy stir-fry of mushrooms and spinach, seasoned to perfection.
As the holiday season approaches, the kitchen always feels warm and comfortable. One of my favorite dishes to prepare during this time is a simple yet flavorful sautéed spinach and mushroom side dish. It’s a dish that has been part of my family’s holiday traditions for years, thanks to my mother’s garden. She has always been passionate about growing her vegetables, and one of her proudest achievements is her thriving spinach patch. What’s amazing is that we have fresh spinach available all year long, no matter the season. This is a true gift, especially around the holidays when we’re all looking for healthy, vibrant additions to our festive meals.
The combination of earthy mushrooms and tender spinach creates a side dish that feels both indulgent and wholesome. There’s something special about using ingredients grown with love and care, and that’s what makes this dish so meaningful to me. It’s not just about the taste – it’s about the memories tied to the ingredients, the time spent in the garden, and the joy of sharing a home-cooked meal with loved ones.
This sautéed spinach and mushroom side dish pairs wonderfully with roasted meats or serves as a light and flavorful addition to a vegetarian holiday spread. The earthy flavors of the mushrooms, combined with the freshness of the spinach, make for a perfect balance on the dinner table. As we gather around with family and friends this holiday season, I know that this dish will once again bring a sense of home and warmth to our table, just as it always has.
Ingredients to make Sauteed Mushrooms and Spinach
- Olive oil
- Butter
- Mushrooms- You can choose any type of mushroom you like.
- Fresh spinach
- Cloves garlic
- Vegetable stock
- Salt and pepper to taste
How to make Sauteed Mushrooms and Spinach
1. Heat the butter and oil in a large pan or skillet over medium-high heat. Add the sliced mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.
2. Once mushrooms are well browned, and garlic and continue cooking on medium-low until garlic is fragrant. Add spinach. Cook until spinach is wilted, about 2-3 minutes.
3. Pour in the 2 tablespoons of vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
4. Season generously with salt and pepper, and serve the garlic mushrooms immediately. Enjoy!
If you’re looking for a simple, nutritious, and delicious side dish this holiday season, I highly recommend giving this one a try. It’s bound to become a favorite at your table.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
|
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups mushrooms
- 3 cups fresh spinach
- 4 cloves garlic minced
- 2 tbsp vegetable stock
- salt and pepepr to taste
Ingredients
|
|
- Heat the butter and oil in a large pan or skillet over medium-high heat. Add the sliced mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.
- Once mushrooms are well browned, and garlic and continue cooking on medium-low until garlic is fragrant. Add spinach. Cook until spinach is wilted, about 2-3 minutes.
- Pour in the 2 tablespoons of vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
- Season generously with salt and pepper, and serve the garlic mushrooms immediately. Enjoy!
