Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, sauteed mushrooms and wilted spinach in garlic butter. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Garlic Butter Sauteed Spinach - easy sauteed spinach recipe with garlic and butter in this healthy vegetable dish. Heat up a skillet with some salted butter, add the garlic, toss in the spinach and saute quickly. As soon as the leaves start to wilt, remove the skillet from heat and transfer the.

Sauteed mushrooms and wilted spinach in garlic butter is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Sauteed mushrooms and wilted spinach in garlic butter is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook sauteed mushrooms and wilted spinach in garlic butter using 6 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Sauteed mushrooms and wilted spinach in garlic butter:

1. Prepare 250 g mixed mushrooms, washed and chopped
2. Make ready fresh spinach, washed and dried
3. Make ready garlic
4. Make ready butter
5. Take Olive oil
6. Prepare Salt and pepper

Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender. Season to taste with salt and freshly ground black pepper. Garnish with crumbled feta cheese just before serving. Add sherry and soy sauce and bring to a simmer.

Steps to make Sauteed mushrooms and wilted spinach in garlic butter:

1. Wash and chop the mushrooms. Wash and spin dry spinach in a salad spinner. Chop garlic and fry gently in olive oil and butter.
2. When sizzling, add mushrooms. Cook on medium heat until the mushrooms release their water
3. At this point add spinach and wilt down for 2-3 minutes. Add salt and pepper 😊

Add the spinach, and stir until wilted Advance preparation: Wilted spinach will keep in a covered bowl in the refrigerator for about four days. Melt butter in a lidded saute pan or skillet over low heat. Add mushrooms and toss with garlic butter to coat. I've opted for sautéed mushrooms and spinach, a less-than-popular duo that are more often dished up apart than they are together. It marries the two veggies by punching up their flavors and textures with a Korean-inspired spin.

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