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Garlic Butter Sautéed Mushrooms and Spinach

savory and healthy 15-minute side dish featuring caramelized cremini mushrooms and fresh spinach wilted in a rich garlic butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Side Dish
Cuisine: American, Keto
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb Cremini mushrooms cleaned and sliced
  • 6 cups fresh baby spinach
  • 4 cloves garlic minced
Fats & Seasoning
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter divided
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper freshly ground
  • 1 tbsp Parmesan cheese optional garnish

Equipment

  • Large skillet or frying pan
  • Chef's knife
  • Cutting board
  • Tongs or spatula

Method
 

  1. Wipe mushrooms clean with a damp cloth and slice them. Mince the garlic.
  2. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  3. Add mushrooms in a single layer. Cook undisturbed for 3-4 minutes until golden brown on one side.
  4. Stir mushrooms, season with salt and pepper, and cook for another 3 minutes until tender.
  5. Reduce heat to medium. Add remaining butter and minced garlic. Sauté for 1 minute until fragrant.
  6. Add spinach to the skillet. Toss gently with tongs for 2 minutes until just wilted.
  7. Remove from heat immediately. Taste and adjust seasoning. Serve hot, optionally topped with Parmesan.

Notes

Do not crowd the mushrooms in the pan; cook in batches if necessary to ensure they brown rather than steam.