Sauteed Spinach and Mushrooms

  • Servings: 4
Sauteed Spinach and Mushrooms

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 3 tablespoons extra-virgin olive oil
  • 1 pound mixed mushrooms, such as shiitake (stems removed) and button, thinly sliced
  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • Coarse salt and ground pepper
  • 5 ounces baby spinach (about 5 cups)


  1. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook, undisturbed, 2 minutes. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Add 1 tablespoon oil, garlic, and shallot, and cook, stirring, until shallot is softened, 3 minutes. Season with salt and pepper. Add spinach and cook, stirring, until wilted, 2 minutes. Season to taste with salt and pepper.

Cook's Notes

Good with seared steak, shrimp, or fish.


Be the first to comment!