Sautéed Spinach and Mushrooms

Quick and simple, this sautéed spinach and mushroom recipe is perfect to pair with steak. Cooked in garlic butter and finished with parmesan.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: to 4 servings

Calories: 237kcal

Mince the garlic and wash and slice the mushrooms if not using ready sliced.
2 large garlic cloves, 8 ounces cremini mushrooms
Add the oil and butter to a large skillet and place on a medium high heat.
1 tablespoon oil, 1 tablespoon salted butter
Once hot, add in the garlic with a pinch of salt and pepper. Cook for a minute to soften.
Add in the sliced mushrooms with a pinch of salt and pepper. Let sit for 2 to 3 minutes to allow them to brown. Stir them, and let sit for another couple of minutes to brown all over.
Add the rest of the butter to the skillet.
1 tablespoon salted butter
Add in the spinach a couple of handfuls of a time and stir into the mushrooms to wilt. Continue til the spinach is all used and is wilted in with the mushrooms.
8 ounces spinach
Take of the heat and stir in the parmesan. Serve.
2 tablespoons freshly grated parmesan

- You can make this dish dairy-free by omitting the butter during cooking and skipping the parmesan.

- Don't stir the mushrooms when they are in the pan too much. Let them sit and they will brown wonderfully.

- Take care not to overcook the spinach or it will lose it's vibrant green color. Add in a few handfuls at a time and stir well to wilt it quickly.