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Sauteed Spinach and Shiitakes

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2007


  • 2 tablespoons olive oil
  • 8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
  • Coarse salt and ground pepper
  • 10 ounces baby spinach (7 cups)
  • 1 to 2 teaspoons white-wine vinegar


  1. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).

  2. Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

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