Simple Sauteed Spinach Mushrooms and Onions Recipe
Sautéed spinach mushrooms and onions is a side dish that combines the freshness of spinach, earthy mushrooms and aromatic onions. With minimal effort and a handful of ingredients, this recipe offers a quick and delicious solution for busy nights.
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Fresh baby spinach brings a delicate note that perfectly complements the meaty mushrooms and the sweetness of onions in this recipe. It’s the perfect blend of textures and flavors.
For another unique easy side dish recipe, try sauteed cauliflower.
🤍why you will love this recipe
- It’s an easy recipe to make with just a few ingredients.
- Sauteed spinach and mushrooms is a healthy side dish that has the perfect balance of textures and flavors.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Fresh spinach
- Olive oil
- Fresh mushrooms
- Onions
🥄Equipment
- Chef’s knife
- Large skillet
How to make sauteed spinach mushrooms and onions
Prepare the ingredients: Rinse the spinach under cold water and dry it with a towel or use a salad spinner to remove the excess moisture.
Wipe the mushrooms clean with a damp towel and slice them. Slice the onion thin.
Step 1. Cook the mushrooms
Heat olive oil in a skillet over medium-high heat. Once the skillet is hot, add the sliced mushrooms and cook for a few minutes.
Step 2. Add onions
Reduce the heat to medium heat add the onions and cook them until they begin to soften and turn translucent.
Step 3. Add spinach
Reduce the heat to medium-low heat and add the spinach cook for a minute or two until the spinach begins to wilt.
Ingredient Notes and Substitutions
Mushrooms – Any type of mushroom will work in this recipe. I like to use baby bella (cremini mushrooms), button mushrooms or shitake mushrooms.
Onions – Sweet vidalia or all purpose onions
How to store leftovers
Leftover spinach saute with mushrooms will last in an airtight container in the refrigerator for 2 to 3 days.
Reheat leftovers over low heat on top of the stove or in the microwave.
Recipe variations
Change up the greens – Replace the spinach in this recipe with zesty arugula, chard or kale.
Spicy sauteed spinach – Spice up your sauteed spinach with a few dashes of red pepper flakes.
Add more veggies – Add more texture and flavor with thinly sliced red bell peppers or julienned carrots.
Caramelized onions and spinach – For more depth of flavor, caramelize the onions before cooking the mushrooms and the spinach.
Add more flavor – Add a teaspoon or two of balsamic vinegar or soy sauce for a umami taste, or a squeeze of lemon juice, grated parmesan cheese, or toasted nuts or seeds.
Serving suggestions
Serve sauteed spinach mushrooms and onions with just about any main course. We like sauteed spinach with grilled blackened chicken, chicken savoy, Dutch oven pork tenderloin, or honey garlic pork chops.
🌟Looking for a simple dinner idea? Toss sauteed spinach and mushrooms with cooked linguine and parmesan cheese.
💡Tips
- Add the spinach to the pan in batches and toss it gently until the spinach starts to wilt, add more batches until all of the spinach is in the pan.
- Remove the pan from the heat once the spinach has wilted to prevent overcooking and retain the vibrant green color. to prevent further cooking.
- Choose fresh spinach without signs of wilting or discoloration.
Yes, you can but frozen spinach contains more moisture than fresh spinach. Before sauteing frozen spinach, thaw it and squeeze out as much excess water as possible before adding it to the skillet. Keep in mind too that frozen spinach might have a slightly different texture and flavor.
While sauteed spinach and mushrooms tastes best immediately after cooking it. You can make it ahead of time and store it in the refrigerator for up to 2 days. To serve, heat it on top of the stove over low heat.
You might like these favorite side dishes
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Ingredients
- 8 ounces spinach fresh
- 8 ounces mushrooms baby bella
- 1 small onion
- 1 tablespoon olive oil
Instructions
- Prepare the ingredients: Rinse and dry the spinach. Wipe the mushrooms clean with a damp towel and slice the onion thin.
- Heat the olive oil in a skillet over medium-high heat. Once the skillet is hot, add the mushrooms and cook for a few minutes.
- Reduce the heat to medium heat; add the onions and cook them until they begin to soften and turn translucent,
- Reduce the heat to medium-low heat and add the spinach in batches. Cook for a minute or two until the spinach begins to wilt.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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