Sauteed spinach and mushrooms in butter are SO delicious, with just 4 ingredients + 15 minutes. The perfect side dish, vegetarian meal, or light breakfast.
Table of Contents
Simple dishes have a way of comforting the soul, and our sautéed spinach and mushrooms definitely hit the spot. Any mushrooms can be used in this recipe, though brown mushrooms like cremini or baby bella mushrooms work perfectly. This skillet is ideal as a side for meat or fish, or it can be used as a tasty vegetarian course served alongside freshly steamed vegetables.
Why You'll Love It
- The best way to sautee spinach and mushrooms
- Buttery, garlicky, umami flavor
- Just 4 easy ingredients (plus salt & pepper)
- Ready in 15 minutes
- Healthy side dish
- Vegetarian, vegan, low-carb, and keto-friendly
In our house, this sautéed spinach and mushroom dish is commonly added to eggs to either make flavorful omelets or scrambled eggs. This is a quickfire recipe with only 5 minutes of preparation time and 10 minutes of cooking time. With 4.4g of net carbs per serving, our simple but tasty recipe will become a favorite, no matter the time of day!
With some love, simple ingredients can become something wonderful, and our spinach and mushroom skillet is a fine example of this. Melted butter adds richness to the mushrooms as they soak up the creamy golden liquid. When united with fresh, minced garlic, the smell in the kitchen ignites the senses, getting mouths watering and stomachs rumbling.
Ingredients You'll Need
- Butter: Cooking the mushrooms in oil is possible, but it doesn’t result in the creamy decadence of butter. A couple of spoonfuls of butter, melted in a hot pan, provides the ideal base for the mushrooms to bask and become gloriously soft.
- Brown Mushrooms: Brown mushrooms are the star ingredient in this dish, and they need to be finely sliced before uniting with melted butter. Once they begin cooking, mushrooms cook down substantially, releasing their juices and adopting a softer texture. Don’t be surprised by how much the volume of mushrooms decreases over the cooking time!
- Garlic: Garlic and mushrooms are a classic flavor combination, and this dish wouldn’t be the same without a strong hit of sweet garlic. Dried garlic can be used if you don’t have any fresh garlic in the kitchen, though begin by adding a small amount, as dried garlic can have a more pungent flavor.
- Fresh Spinach: Emerald green spinach leaves bring more than just color to this recipe. They lighten the dish with freshness and a silky texture that’s perfect alongside the softened, garlic-infused mushrooms.
- Sea Salt and Black Pepper: Season the sautéed spinach and mushrooms with sea salt and black pepper to taste. Seasoning brings welcomed balance to the dish, allowing the flavors to harmoniously meld together for a delicious meal.
- Red Pepper Flakes (Optional): An optional sprinkling of red pepper flakes brings a little heat and fire to the spinach and mushrooms for a boost of contrasting flavor. Add a small amount of red pepper flakes at a time to ensure the heat isn’t too much and other flavors don’t get pushed into the background.
- Fresh Parsley Garnish (Optional): Garnishing dishes is a way of adding a final touch of beauty and personality. Freshly chopped parsley is perfect for this dish, matching the earthy flavors of the brown mushrooms and providing a pop of light grassy green.
How To Make Sautéed Spinach and Mushrooms
Our keto sautéed spinach and mushrooms is a versatile dish, able to be enjoyed alone, as a side, or incorporated into dishes with other ingredients. This simple recipe takes just 5 minutes to prepare and requires little effort and a mere 10 minutes of cooking on the stovetop. It’s easy to bulk this dish up with seasonal vegetables and a couple of eggs to create a filling and satisfying midweek supper.
- Melt the butter: Heat a large cast iron skillet or pan over medium heat and melt the butter.
- Sauté the mushrooms: Add the sliced mushrooms to the skillet and sauté the mushrooms for around 5 minutes, until they start to soften and release their moisture into the pan.
- Add garlic: Add minced garlic to the skillet and sauté for another 1-2 minutes, until the smell of warmed garlic perfumes the kitchen.
- Add spinach: Add fresh spinach to the skillet and cook for 3-5 minutes until the spinach wilts down. Stir occasionally to help soften the spinach and combine all of the ingredients.
- Add seasonings: Season with salt and pepper, adding a dash of red pepper flakes if you want additional heat.
- Continue cooking: Cook everything for an additional 1-2 minutes, allowing the flavors to meld together.
- Serve and garnish: Remove the skillet from the heat, transfer everything into a serving dish, and garnish with fresh parsley.
Recipe Variations
Sautéed Spinach and Mushrooms with Bacon: Spinach and mushrooms are a heavenly match but united with diced chunks of bacon, they become infused with a rich, salty, meat flavor. Before cooking the spinach and mushrooms, cut a few slices of bacon into small chunks and fry until cooked. Set the bacon aside and continue the recipe as normal, adding the meaty chunks back into the skillet to warm through before serving.
Vegan Sautéed Spinach and Mushrooms: Switching out butter for oil is the only change needed to make this keto recipe suitable for vegans. By using a non-dairy fat source to cook the mushrooms and spinach, the recipe becomes suited to those following a plant-based lifestyle.
Sautéed Spinach and Mushrooms with Chili: Our sautéed spinach and mushroom dish is flavored with garlic and simple seasoning, but a few slices of fresh chili have the power to add heat and color to the skillet. Frequent hits of chili alongside the silky spinach and mushrooms provide the perfect balance of heat and spice for those who enjoy a boost of fire in their food!
Frequently Asked Questions
How Do You Keep Sautéed Spinach and Mushrooms from Getting Soggy?
During the cooking process, mushrooms release water, which can make them a little soggy instead of firm. If your skillet becomes watery as the mushrooms are heated, tip a little of the liquid away and turn up the heat so additional liquid cooks off and the mushrooms become lightly caramelized and brown.
Why Do Sautéed Mushrooms Taste So Good?
As mushrooms hit a hot pan, they immediately start releasing their juices and take on the flavors of everything else in the skillet. When sautéed over a higher heat, mushrooms begin to caramelize, becoming sweet and decadent.
How Many Carbs Are In Sautéed Mushrooms and Spinach?
Our sautéed mushrooms and spinach recipe contains 4.4g of net carbs per serving, making it ideal for those following a keto lifestyle. Using low-carb ingredients such as butter means carbs are kept to a minimum, and spinach, mushrooms, and garlic take center stage.
📖 Recipe
Sautéed Spinach and Mushrooms Recipe
Ingredients
- 2 tablespoon Butter
- 8 oz Brown Mushrooms sliced
- 2 cloves Garlic minced
- 4 cups Fresh Spinach
- Sea Salt and Black Pepper to taste
Optional Ingredients
- 1 pinch Red Pepper Flakes
- Fresh Parsley to garnish
Instructions
- Heat a large cast iron skillet or pan over medium heat and melt the butter.
- Add the sliced mushrooms to the skillet and sauté for about 5 minutes, until they start to soften and release their moisture.
- Add the minced garlic to the skillet and sauté for another 1 minute, until fragrant.
- Add the fresh spinach to the skillet and cook, stirring occasionally, until the spinach wilts down, about 3 minutes.
- Season the mixture with salt, pepper, and a pinch of red pepper flakes, if desired. Adjust the seasonings to your taste.
- Cook for an additional 1 minute to allow the flavors to meld together.
- Remove from heat and transfer the mushroom and spinach mixture to a serving dish. Garnish with fresh parsley, if desired, and serve immediately.
Notes
Nutrition
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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