Description
This sauteed spinach and mushrooms recipe is fast, flavorful, and healthy. Tender mushrooms and wilted spinach make an easy weeknight side.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces sliced mushrooms
- 6 ounces fresh baby spinach
- 2 garlic cloves minced
- 1 half teaspoon kosher salt divided
- 1 teaspoon fresh lemon juice
Instructions
- Heat a large skillet over medium high heat until hot.
- Add the butter and olive oil and swirl until melted.
- Add the mushrooms in a single layer and sprinkle with 1 quarter teaspoon salt.
- Cook without stirring for 3 minutes until browned on the bottom.
- Flip the mushrooms and cook for 2 to 3 minutes until golden.
- Reduce heat to medium low and add the garlic, stirring for 15 seconds until fragrant.
- Add half of the spinach and cover for 30 seconds until wilted.
- Stir, add the remaining spinach, and cover for another 30 seconds.
- Remove the lid, add the remaining salt and lemon juice, and toss gently.
- Serve immediately.
Notes
- Avoid overcrowding the pan so the mushrooms brown instead of steaming.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Saute
- Cuisine: American