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Easy Mushrooms and Spinach Side Dish turns basic veggies into a tasty companion for any dinner. This fast-cooking combo mixes earthy mushrooms with soft spinach, flavorful garlic, and zesty lemon to create something that's nutritious and totally satisfying.
I stumbled upon this mix when I needed a quick veggie dish for guests. It's now my favorite go-to when I want something green and tasty without much fuss.
Key Components
- Fresh mushrooms: Look for firm ones without mushy parts
- Baby spinach: Already washed saves you time but tastes just as good
- Fresh garlic: Gives amazing flavor and smell
- Nice olive oil: Brings out the natural tastes
- Fresh lemon: Makes everything pop with flavor
- Fresh thyme: Works beautifully with both veggies
Step-By-Step Guide
- Step 1: Get Mushrooms Ready
- Wipe mushrooms with damp paper towel - don't run them under water or they'll soak it up. Cut them into even slices so they cook the same.
- Step 2: Get Your Pan Hot
- Make sure your pan is properly heated before adding any oil. This helps mushrooms turn golden instead of soggy.
- Step 3: Cook in Small Amounts
- Give mushrooms plenty of room in the pan - they need space to brown nicely. Work in smaller batches until they're golden on each side.
- Step 4: Throw in Flavors
- Turn down heat and toss in chopped garlic and thyme. Just cook until you can smell them, about half a minute.
- Step 5: Add Your Greens
- Put spinach in gradually, letting each handful shrink a bit before adding more. Sprinkle with salt, pepper, and squeeze fresh lemon juice over everything.
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My nonna always told me that taking your time with mushrooms really pays off. She wasn't wrong - letting them brown properly makes all the difference in taste.
Managing Your Heat
Going hot at first for mushrooms then turning it down for spinach makes sure both veggies cook just right.
What To Eat It With
Goes great next to a steak, roast chicken, or mix it with pasta for a light main dish.
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Keeping Leftovers
Pop extras in a sealed container and they'll last about 3 days. Warm them up gently so the spinach doesn't turn mushy.
Mix It Up
Sometimes I drop in a bit of balsamic vinegar at the end or scatter some toasted pine nuts on top for a nice crunch.
This basic combo has become my trusted side for both everyday dinners and special get-togethers. It shows that good stuff, handled right, doesn't need much extra to taste amazing.
Frequently Asked Questions
- → Which mushrooms should I use?
- Button, cremini or a blend works fine. Cremini mushrooms have a meatier bite and stronger taste.
- → How much cooking time does it need?
- Just 15 minutes from start to finish - mushrooms need about 7-8 minutes, then garlic and spinach cook in minutes.
- → What's the point of the lemon?
- The lemon juice makes all flavors pop and adds a light citrusy touch.
- → What's the best way to clean mushrooms?
- Give them a good rinse and dry them with paper towels before cutting.
- → Can I throw in other flavors?
- Sure, fresh parsley or some red pepper flakes work great for extra kick.