Quick Sauteed Spinach & Mushrooms in 25 mins

Say hello to your new weeknight hero: the sauteed spinach, mushrooms, AND ONIONS dish that brings vibrant color, earthy aromas, and irresistible savory flavor to your table in just 25 minutes. This is the kind of recipe I love sharing with friends—not only because it comes together so quickly, but because the trifecta of spinach, mushrooms, AND ONIONS works a little magic in the skillet. Every forkful is loaded with silky greens, caramelized onions, and juicy mushrooms, seasoned simply yet tasting like so much more. If you’re on the hunt for a speedy side or an easy main, this is the AND ONIONS dish you’ll want to keep in your weekly rotation!

Ingredients You’ll Need

Ingredients You’ll Need

You’ll only need a handful of basic ingredients for this one-pan wonder, but don’t be fooled by their simplicity—each plays a starring role in building layers of flavor, from the soft sweetness of onions to the umami punch of mushrooms and the freshness of spinach. Here’s what makes this AND ONIONS dish sing:

• Olive oil: Rich and smooth, a few tablespoons are all you need to sauté everything to golden perfection.
• Onion (1 large): When sliced and slowly cooked, onions add gentle sweetness and a melt-in-your-mouth texture that harmonizes with the rest of the dish.
• Garlic (2 cloves): Adds that extra aromatic punch that turns good sautéed veggies into something truly memorable.
• Mushrooms (8 ounces): Select cremini or white button mushrooms for a soft bite and plenty of savory, earthy flavor.
• Spinach (10 ounces, fresh): Baby spinach wilts down beautifully, turning tender and vibrant while soaking up all the flavors in the pan.
• Salt and pepper: The foundation of seasoning—don’t skip tasting as you go!
• Balsamic vinegar (1 tablespoon, optional): For a final flourish, add a splash right at the end to brighten and deepen all the flavors.

How to Make AND ONIONS

Step 1: Sauté the Onions and Garlic

Start by warming the olive oil in a large skillet over medium heat. Toss in the sliced onions and minced garlic, then watch as the kitchen fills with those unmistakable savory-sweet aromas. Give the onions time to become translucent and golden—this is where that signature AND ONIONS flavor starts. Stir occasionally and keep things gentle; this step lays the foundation, so don’t rush it!

Step 2: Add the Mushrooms

Crank the heat up to medium-high, then introduce your sliced mushrooms to the party. Spread them out so they have room to brown rather than steam. After a few minutes, you’ll notice them release their liquid and start to caramelize, turning tender and darker in color—a key move for building flavor in any AND ONIONS dish.

Step 3: Wilt the Spinach

Reduce the heat to medium and add fresh spinach by the handful, stirring gently to help it wilt. It may look like a mountain at first, but spinach cooks down significantly. In just a couple of minutes, you’ll have meltingly soft greens that are perfectly mingled with those sweet onions and earthy mushrooms.

Step 4: Season and Finish

Now’s the time for salt and pepper—season generously and taste as you go. If you’re going for extra oomph, pour in the balsamic vinegar and give everything a final toss. That tangy acidity perks up the whole AND ONIONS creation, making each bite a total delight.

How to Serve AND ONIONS

Garnishes

For a dish as fresh as this one, I love to finish with just a sprinkle of flaky sea salt, a dash of red pepper flakes, or a squeeze of lemon to brighten up every mouthful. If you want to add richness, shave a bit of parmesan or crumble some feta over the top—either makes this AND ONIONS side feel like restaurant fare.

Side Dishes

This savory medley pairs beautifully with just about anything. Spoon your sauteed spinach, mushrooms, AND ONIONS alongside roast chicken, baked fish, or tender pork chops. It’s also a knockout topping for creamy polenta, mashed potatoes, or tucked into a warm pita with hummus for a filling meatless meal.

Creative Ways to Present

Serve your AND ONIONS dish piled high on a platter, maybe scattered with toasted pine nuts or a swirl of herby pesto. For brunch, try folding these veggies into a warm omelette or piling them over thick toast. Or, spoon them over cooked grains—like quinoa or farro—for a colorful, wholesome buddha bowl that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Got extra AND ONIONS? Lucky you! Let the dish cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to three days, making it a great candidate for meal-prep lunches or speedy weeknight sides.

Freezing

While fresh spinach and mushrooms have the best texture, you can absolutely freeze any cooled AND ONIONS portions. Pack into tight containers and freeze for up to 2 months. Just note that once thawed, the texture may be a bit softer, but the flavors will still shine.

Reheating

To reheat, toss your AND ONIONS back into a skillet over medium heat, stirring now and then until warmed through. A drizzle of olive oil and a pinch more salt will revive any lost moisture and taste. Microwave reheating also works in a pinch, but the stovetop keeps everything tastier.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach in this recipe. Just thaw and squeeze out excess moisture before adding it to the pan; the flavor will still be lovely, though the texture may be softer than with fresh spinach.

What other mushrooms work besides white or cremini?

Pretty much any mushroom will do! Try shiitake, portobello, or even oyster mushrooms for a more complex or meaty bite in your AND ONIONS. Just keep the slices about the same size for even cooking.

Can I make this dish vegan and gluten-free?

Absolutely—this recipe as written is naturally vegan and gluten-free, so it fits right in with a variety of diets. Just double-check any cheese add-ons or garnishes if you’re adding those.

How do I keep the mushrooms from getting soggy?

Sauté mushrooms on medium-high heat and avoid crowding the pan. This encourages them to brown rather than steam, giving your AND ONIONS dish a great meaty texture and concentrated flavor.

Is it okay to add other vegetables?

Definitely! Thinly sliced bell peppers, cherry tomatoes, or even chopped kale can join the AND ONIONS mix. Just add firmer vegetables earlier so they have time to soften.

Final Thoughts

Whether you’re a weeknight warrior or a weekend entertainer, this sauteed spinach, mushrooms, AND ONIONS dish is one of those reliable recipes that always pleases. With a handful of pantry staples and some good olive oil, you can whip up a little skillet magic any time the craving strikes—so gather your ingredients and treat yourself to this flavorful, nourishing favorite!

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