Mushroom and Spinach Sauté Mushroom and Spinach Sauté

Food styling by Michael Elliott | Prop styling by Laura Branson Image by: Ronald Tsang

Golden chanterelle mushrooms are a lovely earthy choice for this side dish, but if you can't find fresh ones, any exotic mushrooms will do. Free up your time to enjoy your evening by prepping the vegetables in advance.

  • Prep time 10 minutes
  • Total time 10 minutes
  • Portion size 2 servings
  • Credits : Canadian Living Magazine



Slice mushrooms; set aside. (Make-ahead: Refrigerate in resealable produce bag for up to 24 hours.)

In large skillet, melt butter over medium-high heat; cook mushrooms and half
each of the salt and pepper, stirring, until mushrooms are beginning to soften, about 5 minutes. Add spinach and remaining salt and pepper; cook, stirring, until spinach is wilted, about 2 minutes.

This recipe pairs wonderfully with:
Filets Mignons with Brandy Cream Sauce

Oven-Roasted Potato Wedges

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 82 mg
  • Sugars 1 g
  • Protein 3 g
  • Calories 78.0
  • Total fat 6 g
  • Potassium 387 mg
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 5 g


  • Iron 15.0
  • Folate 37.0
  • Calcium 7.0
  • Vitamin A 61.0
  • Vitamin C 8.0
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Lunch & Dinner

Mushroom and Spinach Sauté