A simple skillet of sautéed spinach and mushrooms can completely change the mood of a meal. In less than half an hour, you get tender, golden mushrooms with deep, earthy flavor and bright green spinach that turns silky the moment it hits the heat. Garlic adds a warm, savory aroma, while lemon juice wakes everything up right at the end so the dish tastes fresh instead of heavy. It’s the kind of recipe that feels effortless, but still looks and tastes like you meant to make something special.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 120
Ingredients:
- 2 tablespoons olive oil
- 1 pound fresh mushrooms, sliced
- 3 cloves garlic, minced
- 10 ounces fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
[Instructions:]
- Prepare everything before you heat the pan.
Slice the mushrooms evenly so they cook at the same pace and brown nicely instead of steaming unevenly. Mince the garlic finely so it releases its aroma quickly without needing long cooking time. Wash the fresh spinach thoroughly, then shake it dry well (excess water can make the skillet watery and slow down sautéing). - Heat the olive oil.
Place a large skillet over medium heat and add the 2 tablespoons of olive oil. Let it warm until it looks slightly shimmery. This is the best temperature for sautéing because it helps the mushrooms start browning right away. - Add the mushrooms and sauté until golden.
Add the sliced mushrooms to the skillet in an even layer. Sauté for about 5–7 minutes, stirring occasionally. At first, the mushrooms will release moisture, and you’ll see liquid in the pan. Keep cooking until that moisture mostly cooks off and the mushrooms turn tender with a golden-brown color. This step builds the main flavor of the dish, so don’t rush it. - Stir in the garlic and cook just until fragrant.
Add the minced garlic directly into the mushrooms. Cook for another 1–2 minutes, stirring constantly so the garlic doesn’t stick or darken too fast. You’re looking for a strong, savory aroma—fragrant and warm—without any burnt smell. Once the garlic is cooked, the pan will smell deeply inviting.
- Add the spinach and let it wilt.
Add the fresh spinach to the skillet. It will look like a lot at first, but it shrinks quickly. Stir and fold the spinach into the mushrooms so it contacts the hot surface and begins to soften. Continue stirring for about 2–3 minutes, just until the leaves are fully wilted and bright green. Avoid overcooking; spinach tastes best when it’s tender but still fresh-looking. - Season thoroughly and evenly.
Sprinkle in the salt and black pepper. If you want gentle heat, add the red pepper flakes (optional). Toss everything together so the seasonings coat both the mushrooms and spinach. Taste the mixture and make sure the balance feels right—mushrooms should taste savory and well-seasoned, and the spinach should have enough salt to bring out its natural sweetness. - Finish with lemon juice, then serve warm.
Drizzle 1 tablespoon of lemon juice over the skillet. Toss again to distribute it evenly. The lemon brightens the entire dish and balances the richness of the mushrooms and olive oil. Remove the skillet from the heat and serve immediately while everything is warm, glossy, and at its best texture.
Notes:
- Use a large skillet so the mushrooms have room to brown. Crowding the pan can trap moisture and make the mushrooms softer instead of golden.
- Watch the garlic closely; it needs only a short time to cook and can turn bitter if over-browned.
- Add the lemon juice at the end, not earlier, so it stays bright and fresh-tasting.
Storage:
Let leftovers cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat until warmed through, stirring often to keep the spinach from overcooking.