Mushrooms with Spinach (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 tablespoons of olive oil
02 -
1 pound of mushrooms (button, cremini, or a mix), sliced into pieces
03 -
4 cups of fresh spinach, tightly packed
04 -
4 garlic cloves, finely chopped
05 -
1 tablespoon of freshly squeezed lemon juice
06 -
Salt and black pepper, adjust to taste
→ Optional garnishes
07 -
Chopped fresh parsley
08 -
Crushed red pepper flakes
# Instructions:
01 -
Rinse the mushrooms well, then dry them using paper towels before slicing them evenly. Wash the spinach leaves and set them aside. Finely chop the garlic and extract your lemon juice for the recipe.
02 -
Heat a large skillet over medium heat. Pour in the olive oil to build a base of flavor for the dish.
03 -
Toss the sliced mushrooms into the heated oil. Stir them occasionally while cooking for 5 to 7 minutes until they soften and turn golden brown.
04 -
When the mushrooms are nearly cooked, sprinkle in the minced garlic. Stir constantly for 1-2 minutes to release their aroma and avoid burning.
05 -
Add the spinach to the pan, mixing everything gently. Sprinkle in salt and pepper to suit your preference and pour in the lemon juice for a fresh touch. Give it all a final mix before serving.
# Notes:
01 -
Any kind of mushroom works great, but cremini has a bold, savory taste.
02 -
Spinach reduces a lot in volume as it cooks.
03 -
For the best-tasting dish, use fresh garlic instead of jarred pre-minced garlic.