Easy Sautéed Spinach with Mushrooms & Onions

Let me tell you, this sautéed spinach with mushrooms and onions is one of those quick, no-fuss dishes that feels like a warm hug after a long day. The moment those onions start caramelizing and the mushrooms turn golden, the kitchen fills with this cozy, inviting aroma that just beckons you to dig in. Plus, the spinach wilts down into silky, tender greens that soak up all those flavors perfectly. It’s one of my go-to sides when I want something healthy but utterly satisfying—no complicated prep, just simple ingredients coming together beautifully in one pan. And hey, I’ve learned a few tricks over time to keep those mushrooms juicy and the spinach from getting soggy, so you’re in for a real treat!

Quick Facts

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

For the Main Dish:

1 lb fresh spinach, washed and tough stems removed
8 oz cremini or white mushrooms, sliced
1 medium yellow onion, thinly sliced
2 tbsp olive oil or unsalted butter
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1/4 tsp crushed red pepper flakes (optional)

How I Make It

Step 1:

Start by heating your olive oil or butter over medium heat in a large skillet. Toss in your sliced onions and cook, stirring occasionally, until they turn soft and golden—about 5 minutes. This slow caramelizing builds the sweet base for the dish.

Step 2:

Add the sliced mushrooms to the skillet with the onions. Stir often, letting them brown and release their juices. This usually takes around 4-5 minutes. If the pan feels dry, splash a bit more oil so they don’t stick.

Step 3:

Once the mushrooms have nicely browned, toss in the minced garlic and red pepper flakes if using. Cook just 30 seconds until fragrant—don’t let the garlic burn!

Step 4:

Now it’s time for the stars—add the fresh spinach in batches, stirring gently to help it wilt evenly. It might look like a mountain of greens at first, but spinach reduces quickly! Keep stirring until all the spinach is wilted but still bright green, about 2-3 minutes.

Step 5:

Season everything with plenty of salt and freshly ground black pepper. Give it one last stir to combine all the warm, earthy flavors.

Step 6:

Serve it warm as a side dish or toss it into your favorite grain bowl for a quick, vibrant meal. Enjoy that buttery, garlicky aroma and the tender bite of mushrooms and spinach together!

Variations & Tips

Use kale or Swiss chard instead of spinach for a heartier bite.
Add a splash of lemon juice or vinegar at the end to brighten the flavors.
Sprinkle grated Parmesan or toasted pine nuts on top for extra richness and crunch.
If you want it vegan, stick to olive oil and skip the cheese.
For a smoky twist, add a pinch of smoked paprika with the garlic.
Always dry your spinach thoroughly after washing to prevent the dish from getting watery.

How I Like to Serve It

This sautéed spinach with mushrooms and onions pairs beautifully alongside roasted chicken or grilled fish. It’s also fantastic tossed with pasta or layered onto a warm sandwich for a pop of green goodness. During cooler months, I love it served alongside a creamy risotto or hearty soup, soaking up all the cozy vibes.

Notes

Leftovers store well in an airtight container for up to 3 days and reheat quickly in a skillet.
You can substitute shallots for onions for a sweeter, more delicate flavor profile.

Closing: This simple skillet side is a dependable crowd-pleaser that always brings fresh, earthy comfort to the table—trust me, it never disappoints!