Go Back
Spinach and mushrooms

Pan Seared Mushrooms with Wilted Spinach

Get a pan hot, throw in some oil, throw in the mushrooms, let them sit long enough to brown before you stir them, throw in some spinach. Done.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, dinner, Entree, Lunch, Main Course
Servings 4


  • 8 - 16 oz sliced or quartered mushrooms of choice
  • 2 T oil of choice, butter, Ghee, coconut,
  • 2 - 3 fat garlic cloves, peeled and smashed you will remove them at the end
  • 2 -3 sprigs fresh thyme
  • 2 big handfuls of fresh spinach
  • Kosher salt and pepper to taste
  • 1/2 fresh lemon squeeze the juice over the mushrooms and spinach as the last step before serving
  • 2 T finely chopped red onion for garnish


  • Use a large skillet so the mushrooms have a good chance of covering the bottom of the pan in a single layer.
  • Heat your pan (2 - 5) minutes. Put the oil in the pan and let it get hot but not smoking.
  • Add the mushrooms in a single layer and leave them alone for about 4 - 5 minutes. 
  • Once that side is seared, stir and add the garlic and thyme. Cook another 2 minutes.
  • Add 2 big handfuls of fresh spinach. Salt and pepper liberally. Turn off the heat and let the spinach wilt.
  • Squeeze the juice of half a lemon over the dish. Serve. 
  • Use as is for a side dish or as a condiment/topping/filling for burgers, baked potatoes, sandwiches, wraps, omelets,