@315justme: Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4 Calories: Approximately 125 kcal per serving Ingredients For the Sautéed Vegetables 10 oz (280 g) fresh baby spinach 12 oz (340 g) cremini or button mushrooms, sliced 4 garlic cloves, minced 2 tbsp olive oil 1 tbsp unsalted butter ½ tsp dried thyme ¼ tsp smoked paprika, optional ½ tsp salt, or to taste ¼ tsp freshly ground black pepper 1 tbsp fresh lemon juice 2 tbsp vegetable broth or water, if needed For Garnish 1 tbsp fresh parsley, chopped 1 tbsp freshly grated Parmesan cheese, optional Lemon zest, optional Instructions Prepare the vegetables: Clean the mushrooms with a damp paper towel and slice them evenly. Rinse the spinach and dry it thoroughly to prevent excess moisture in the pan. Heat the skillet: Warm the olive oil and butter in a large skillet over medium-high heat until the butter melts. Sauté the mushrooms: Add the sliced mushrooms in a single layer. Cook for 5–7 minutes, stirring occasionally, until their moisture evaporates and the mushrooms develop golden-brown edges. Add the garlic: Stir in the minced garlic, dried thyme, and optional smoked paprika. Cook for 30–45 seconds, stirring constantly, until fragrant. Wilt the spinach: Add the spinach in handfuls, stirring as each batch wilts. Cook for 2–3 minutes, until tender but still bright green. If the pan becomes too dry, add a splash of vegetable broth or water. Season the dish: Sprinkle with salt and black pepper, then stir in the fresh lemon juice to brighten the flavors. Garnish and serve: Remove from the heat and sprinkle with fresh parsley, optional Parmesan, and lemon zest. Serve immediately while warm. Serving Suggestions Serve alongside garlic butter steak, roasted chicken, or grilled salmon. Pair with creamy mashed cauliflower or roasted sweet potatoes for a satisfying dinner. Spoon over toasted sourdough or serve on top of creamy polenta for a simple vegetarian meal. Add to omelets, scrambled eggs, pasta, or grain bowls for extra vegetables and flavor. Tips for Perfect Garlic Spinach and Mushrooms Avoid overcrowding the pan: Use a large skillet so the mushrooms brown instead of steam. Cook in batches if necessary. Let the mushrooms brown: Avoid stirring constantly; a little uninterrupted contact with the hot pan creates delicious caramelization. Add spinach last: Spinach cooks quickly, so adding it toward the end helps preserve its color and texture. Use fresh garlic: Freshly minced garlic provides a much more aromatic flavor than garlic powder. Adjust the seasoning: Add red pepper flakes for heat or a splash of balsamic vinegar for extra depth. Keep it dairy-free: Replace the butter with additional olive oil and omit the Parmesan. Storage and Reheating Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat: Warm gently in a skillet over medium-low heat for 2–3 minutes, stirring occasionally. Drain any excess liquid if necessary. Avoid freezing: Cooked spinach and mushrooms can become watery and lose their texture after freezing. Nutrition Information Estimated per serving: 125 calories, 5 g protein, 8 g carbohydrates, 9 g fat, 3 g fiber, and 320 mg sodium. Nutrition values are estimates and may vary depending on the mushroom variety, amount of oil and butter, and optional garnishes used. #spinach #mushrooms #whatsfordinner? #sidedishrecipes #followmyrecipes

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Tuesday 20 October 2026 02:53:47 GMT