Spinach and Mushrooms

Sauteéd Spinach and Mushrooms

On a recent trip to Chicago, I had the chance to eat at Gibson’s which, if you haven’t been before, is a carnivore’s treat!  I highly recommend!  But to the point of this post, one of the sides we enjoyed was sauteéd mushrooms and spinach.  It was so good that I had to try and make it at home.

My version turned out pretty good, I must say, and it’s super simple to make.  Just sauteé some mushrooms and garlic cloves in butter and add the spinach until wilted.  Give it a hit of acidity and you’re good to go.

Ingredients

  • 1 pint of mushrooms (I prefer sliced baby portobellos)
  • 4-5 garlic cloves
  • 2 Tbs butter
  • 1 bag of pre-washed, ready to eat spinach leaves
  • Sea salt
  • Cracked pepper
  • Lemon

Directions

This is one of those sides that’s best cooked right before serving.  If you’re planning out a broader meal with a lot of moving parts, plan to do the spinach as one of the last steps.  It goes quick, particularly after you add the spinach.

In a skillet, melt 2 Tbs of butter over high heat.  Gently crush and peel the garlic cloves.

Sauteeé the mushrooms & garlic until soft, about 5-7 minutes.  At first, the mushrooms will soak up all of the butter, but as they cook, they will release the butter back into the pan.

Add the spinach and sauteé until wilted using tongs to mix with the mushrooms.  This will take 2-3 minutes.  It may seem like this is a lot of spinach, but it will wilt considerably.  Season with salt and pepper.

Don’t overcook the spinach or it will lose some of it’s vibrant green color and look more like thone unappetizing blocks of frozen spinach!  As soon as it’s wilted down, remove from heat, add a few squeezes of fresh lemon (or other acid if you prefer, such as red wine vinegar) and put in a serving dish or plate directly.

Sauteé the mushrooms and garlic in 2 tbs of butter over high heat.

Sauteé the mushrooms and garlic in 2 tbs of butter over high heat.

Add the spinach and cook until just wilted. Watch the spinach and don't cook too long!

Add the spinach and cook until just wilted. Watch the spinach and don’t cook too long!

Remove from heat and add to a serving dish to preserve the vibrant green color. Squeeze some lemon for acidity and salt & pepper to taste.

Remove from heat and add to a serving dish to preserve the vibrant green color. Squeeze some lemon for acidity and salt & pepper to taste.

Served with petite shoulder tender and roasted carrots with pesto sauce.

Served with petite shoulder tender and roasted carrots with pesto sauce.

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