Sautéed Spinach and Mushrooms

sautéed spinach and mushrooms in a large black skillet, being stirred with a large spoon.

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Spinach and mushrooms sautéed with a bit of butter, shallots and herbs for an easy and tasty side dish.


  • 1 tsbp butter or extra virgin olive oil
  • 2 tbsp shallot (about 1 medium) minced
  • 1 garlic clove, minced
  • 10 ozs button mushrooms, sliced
  • salt and pepper to taste
  • 1/3 cup red wine
  • ½ tsp dried sage
  • ½ tsp thyme
  • 1 tsp olive oil
  • 4 cups baby spinach leaves
  • 2 tbsp shredded cheddar cheese or Parmesan cheese (optional)


  1. Melt the butter in a skillet on medium heat.
  2. Add the shallots, cook until softened, 3 to 5 minutes. Add the garlic, cook for 1 minute more.
  3. Start to cook the mushrooms: Stir in the mushrooms, add salt and pepper to taste. Cook until they begin to sweat, about 5 minutes.
  4. Stir in the red wine, thyme and sage. Cook until the wine is mostly absorbed, about 3 to 4 minutes.
  5. Sauté the spinach: Add the olive oil, then gradually stir in the spinach. Sauté for a few minutes until the spinach has wilted.
  6. Serve: Plate the sautéed spinach and mushrooms, sprinkling a bit of the optional cheese on top if using.


  • You can use a small onion instead of a shallot if you like.
  • We sometimes use olive oil instead of butter to start the sautéing. 
  • Baby bella mushrooms can be used instead of button mushrooms.
  • You can also use fully grown spinach in this recipe. It cooks down even more than baby spinach, so you can start with 5 or 6 cups of spinach in this case. Or simply use a full bunch, which is what we did.

Keywords: spinach, sautéed spinach, side dishes, vegetable sides

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