Mushrooms with Spinach Sauté (Printable Version)
# What You'll Need:
→ Key components
01 -
Extra virgin olive oil, 2 tbsp
02 -
Assorted mushrooms (any variety works), 1 pound, cut into pieces
03 -
Baby spinach, 4 cups, tightly packed
04 -
Peeled garlic, 4 cloves, finely chopped
05 -
Squeezed lemon, 1 tbsp juice
06 -
Season with salt and pepper
→ Topping ideas
07 -
Handful of chopped parsley
08 -
Sprinkling of chili flakes
# Preparation Steps:
01 -
Rinse your mushrooms quickly and use paper towels to dry them off. Cut them into similar-sized pieces for even cooking. Give your spinach a good rinse and set it aside. Chop up your garlic and squeeze out the juice from your lemon.
02 -
Warm up a big skillet on medium heat and pour in your olive oil as the base for all the flavors.
03 -
Toss your cut mushrooms into the warm oil. Let them sizzle for about 5-7 minutes, giving them an occasional stir until they turn a nice dark color and get soft.
04 -
When mushrooms look nearly done, mix in your chopped garlic and cook for another minute or two. Keep stirring so it doesn't burn but gets nice and fragrant.
05 -
Drop your spinach into the pan and mix everything up. Add salt and pepper how you like it, then drizzle with fresh lemon juice. Give it one last toss so everything mingles well.
# Additional Tips:
01 -
You can use whatever mushrooms you have on hand, though cremini gives you the deepest taste
02 -
Don't worry if your pan looks too full - spinach shrinks a ton while cooking
03 -
Skip the jarred stuff - fresh-chopped garlic makes all the difference in taste