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Garlic Butter Sautéed Mushrooms and Spinach

A 15-minute low-carb side dish featuring golden seared mushrooms and wilted spinach in a rich garlic butter sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: American, Keto
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cremini or button mushrooms cleaned and halved
  • 5 cups fresh baby spinach
  • 3 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper coarsely cracked
  • 1 tsp lemon juice optional

Equipment

  • Large skillet or cast iron pan
  • Chef's knife
  • Cutting board
  • Wooden Spoon

Method
 

  1. Clean mushrooms with a damp cloth and slice in half (or quarters if large).
  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 to sear golden brown.
  4. Stir mushrooms and cook for another 3 minutes until browned on all sides.
  5. Reduce heat to medium. Add remaining butter and minced garlic. Sauté for 30 seconds until fragrant.
  6. Season generously with salt and pepper.
  7. Add spinach in handfuls, stirring constantly until wilted (about 2 minutes).
  8. Remove from heat, drizzle with lemon juice if desired, and serve hot.

Notes

Ensure the pan is hot before adding mushrooms to prevent them from becoming soggy.