Sautéed Spinach and Mushrooms Sautéed Spinach and Mushrooms

Sautéed Spinach and Mushrooms image Image by: Sautéed Spinach and Mushrooms image Author: Canadian Living

Meaty oyster mushrooms and fresh spinach come together for a super-quick stove top side dish that complements any roast dinner. Leave the garlic cloves in if you've got garlic lovers at the table, or remove them just before serving.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2013


  • 2 bags baby spinach
  • 2 tablespoons olive oil
  • 3 cloves garlic smashed
  • 450 g oyster mushrooms trimmed and torn
  • 1 teaspoon lemon juice
  • 1/4 teaspoon each salt and pepper


In large pot of boiling water, blanch spinach, in batches, for 30 seconds. Using slotted spoon, transfer to bowl of ice water to chill. Drain well; squeeze out excess water. Coarsely chop; set aside. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In large skillet, heat oil over medium-high heat; cook garlic until golden and fragrant, about 1 minute. Stir in mushrooms; cook, stirring often, until tender and light golden, about 7 minutes.

Stir in spinach, lemon juice, salt and pepper; cook, stirring, for 1 minute.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 160 mg
  • Sugars 1 g
  • Protein 5 g
  • Calories 85.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g


  • Iron 26.0
  • Folate 54.0
  • Calcium 9.0
  • Vitamin A 76.0
  • Vitamin C 13.0
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Lunch & Dinner

Sautéed Spinach and Mushrooms