Cooked With Vegetables

Lemony spinach and mushrooms with toasted garlic bits

For vegetarians and vegans, this sautéed spinach and mushrooms dish can be a main entree. For those who like their meat or seafood, it is a wonderful side dish.

But what’s in it? Just spinach and mushrooms, basically. But to really give the dish a unique flavor, I added two things: lemon juice and toasted garlic bits. The idea of adding toasted garlic came from Ree; the addition of lemon juice and mushrooms came at an inspired moment.


  • 3 c. of prepared spinach (i.e., excess water already removed — see tip)
    1 large onion, finely sliced
    12 to 15 mushrooms, thinly sliced (I used Swiss brown mushrooms but you can use other varieties)
    salt, to taste
    pepper, to taste
    juice of half a lemon
    toasted garlic bits
    1 to 2 tbsps. of olive oil



    If you’re serving this as a side dish, you can use the excess oil in which fish or chicken or meat has been cooked. Trust me, the browned bits left at the bottom of the pan will flavor your spinach dish very, very well.

    If you’re serving it as a main dish, start with a couple of tablespoonfuls of olive oil. Or, if you don’t mind the extra fat, a mixture of olive oil and butter.

    Heat the oil and add the sliced onion. Cook gently until softened. Add the mushrooms. Cook, stirring, for about a minute.

    Add the spinach. Season with salt and pepper.

    Stir around just until everything is heated through. Turn off the heat. Pour the lemon juice over the cooked dish.

    Transfer to a serving bowl and sprinkle with toasted garlic bits.

    We had this with tilapia last night and dinner was so, so very delicious.

Cooking time (duration): 15 minutes

Number of servings (yield): 2 to 3

Meal type: lunch / supper

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