Tasty Mushrooms with Spinach

This savory mushroom and spinach blend has become my everyday companion dish from rushed weeknight meals to fancy dinner gatherings. When perfectly browned funghi meets just-wilted greens, you get a down-to-earth yet classy combo that works with practically anything on your plate.

I stumbled upon this creation while trying to finish off some mushrooms that were sitting in my fridge. What began as a simple clean-out meal has now turned into one of the most asked-for dishes when pals drop by for dinner.

Ingredients

• Olive oil: Creates a flavorful foundation and makes the mushrooms turn golden brown
• Mushrooms: Pick cremini for earthy notes, button for subtle taste, or mix them for more depth. Go for ones with solid caps without any slippery patches
• Fresh spinach: Full of good stuff and wilts quickly. Look for bright, crisp leaves that aren't droopy
• Garlic: Brings a warm, punchy flavor. Get firm cloves with tight outer skin
• Lemon juice: Lifts the whole dish. Always squeeze your own for best taste
• Salt and pepper: These basics pull out all the natural goodness in your veggies

Step-by-Step Instructions

Prep Your Ingredients:

Clean mushrooms with a light touch and dry them completely with paper towels. Any water left will stop them from browning nicely. Cut them evenly, about ¼ inch thick. Wash spinach well to get rid of any dirt. Chop garlic into tiny bits and squeeze a fresh lemon.

Sauté The Mushrooms:

Warm olive oil in a big pan over medium heat until it glistens but isn't smoking. Put mushrooms in one layer without cramming them together. Let them sit untouched for 2-3 minutes until the bottom gets brown. Then stir now and then for another 5-7 minutes until they turn golden all over and most of their water has gone.

Add The Aromatics:

When mushrooms look almost done, throw in the chopped garlic. Turn down the heat a bit and keep stirring for 1-2 minutes. The garlic should smell good but not turn brown, as it can get bitter fast. This short cooking time lets out the garlic's flavors without taking over the dish.

Incorporate The Spinach:

Put spinach into the pan, using tongs to mix it gently with the mushrooms. The pan will seem too full but don't worry—spinach shrinks a lot as it cooks. Stir for about 2 minutes until all spinach gets soft but stays bright green.

Season And Finish:

Add salt and pepper, giving it a taste as you go. Mushrooms soak up salt like crazy, so you might need more than you'd think. Splash fresh lemon juice over everything and mix it in. This bit of tang lifts those deep flavors and pulls it all together.

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What I love most about making this is watching plain mushrooms turn into these deeply caramelized bits. The secret is being patient during the browning. My hubby, who swore he hated mushrooms, now asks for this weekly after I talked him into trying one properly cooked mushroom.

Storage Tips

This mushroom and spinach mix will stay good in a sealed container in your fridge for up to 3 days. The taste actually gets better overnight, so it's great to make ahead. Warm it up slowly in a pan over low-medium heat just until it's hot. Try not to use the microwave as it can make your spinach soggy and mushrooms tough.

Perfect Pairings

This easy side goes with almost any main dish. Serve it next to a juicy steak, baked chicken, or grilled fish for a full meal. For a meat-free option, spoon it over smooth polenta or mix with pasta and a bit of grated Parmesan. You can even pile it on toast points or fold it into an egg dish for breakfast.

Mushroom Selection Guide

While everyday mushrooms like cremini and button work great here, trying different kinds can change the whole dish. Go for shiitake if you want strong, meaty flavor, oyster mushrooms for softness, or portobello for something heartier. Wild ones like chanterelles or porcini make it fancy enough for special dinners. Just keep in mind that each type might need slightly different cooking times depending on how wet they are.

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This quick and tasty combo is a must-have in our home. Give it a try yourself, and you'll see why we can't get enough of it!

Frequently Asked Questions

→ What kinds of mushrooms should I use for this recipe?

You can go with almost any mushroom type you like. The recipe mentions cremini, button, or a blend, but feel free to experiment. Cremini mushrooms give you a deeper, earthier taste, while button mushrooms are more subtle. For something fancier, try wild options like shiitake or oyster mushrooms to get more complex flavors and fun textures.

→ Can I swap fresh spinach with frozen?

You can definitely use frozen spinach in a pinch. Just make sure to thaw it completely and squeeze out all the water first before you add it to your pan. About 1 cup of frozen spinach will work to replace the 4 cups of fresh called for in this dish.

→ How do I turn this into a full meal?

To make this more filling, just add your favorite protein like some diced chicken, a piece of fish, or chunks of tofu. It also tastes great mixed into pasta, served on top of creamy polenta, or next to grains like quinoa or farro. Want more crunch? Throw in some toasted pine nuts or chopped walnuts.

→ What's the best way to clean mushrooms?

Just wipe them gently with a damp paper towel or soft brush to get rid of dirt. Don't soak mushrooms in water because they'll suck it up like a sponge and won't brown nicely when you cook them. If they're really dirty, you can quickly run them under cold water, but dry them really well afterward.

→ Why aren't my mushrooms turning brown?

A few things might be going wrong: your pan might be too crowded, your heat too low, or your mushrooms too wet. Make sure your mushrooms are dry before cooking, use a big enough pan, keep the heat at medium-high, and don't stir them too much. Let them sit still so they can get some color before you flip them.

→ How long can I keep the leftovers?

Put any extras in a container with a tight lid in your fridge, and they'll stay good for 3-4 days. Warm them up gently in a pan over medium-low heat or pop them in the microwave. You can even eat this dish cold in salads or inside sandwiches. I wouldn't freeze it though, as both the mushrooms and spinach will get mushy.