Mushroom and Spinach Side Dish

READY IN: 15mins
Recipe by Kristine L.

This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands. This recipe was a Dr Weils Recipe of the day !

Top Review by whtbxrmom

Made this tonight with a few changes. Used a bag of fresh baby spinach and a large container of white mushrooms, didn't check amounts because I needed to use these things up. Doubled the garlic, as we do in just about every recipe, because we are all garlic lovers in this house. Turned out great. DD gave it a 3 star but it was expected, it is spinach after all. But we didn't need to fight w/her to eat it and that says a lot. Thanks for a wonderful side to our meal.

Ingredients Nutrition

Directions

  1. If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes.
  2. Wash and slice the fresh mushrooms and remove any tough stems.
  3. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid.
  4. Stir well, cover and cook gently for 5 minutes.
  5. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
  6. Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.

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