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



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