You’re going to love these sautéed mushrooms and spinach because it couldn’t be any easier, and it cooks in less than 10 minutes! I had these mushrooms and spinach as a side dish with a steak and potatoes dinner last night and since I have leftovers this morning, I am thinking about using the leftovers for this Mushroom and Spinach Omelet with Goat Cheese. I have all the ingredients in my fridge so there’s nothing really stopping me is there?
I love recipes that come together quickly and that’s why I thought this side dish would be a great idea. Funny how the spinach bag seems soooo huge but when you actually start cooking the spinach you see how much it shrinks!
I always feel so good when I eat spinach though, I think it’s a superfood and it’s got so many nutrients! I think I do prefer it sautéed, but I do really enjoy eating it in a salad such as this Shrimp and Spinach Salad with Balsamic Vinaigrette.
Spinach is so versatile! 
I know there may be some non-mushroom lovers out there, I think people don’t like maybe because of the texture? Well let me tell you I love mushrooms! If this mushroom and spinach recipe isn’t for you, go ahead and skip this one and I hope to see you come back for another recipe!
Happy Sunday!
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups mushrooms, roughly chopped
- 2 cups spinach
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Heat olive oil in a large skillet to medium heat.
- Add mushrooms and cook for 3-4 minutes, stirring every minute, until mushrooms have softened. Add spinach and sauté for about 2 minutes, or until spinach becomes just wilted. Season with salt and pepper.
- Serve immediately.
