Transform ordinary veggies into a flavor-packed side dish with a quick and easy recipe for Sautéed Mushrooms and Spinach with Spicy Garlic Sauce.
Mushrooms were high atop the list of foods that took me decades to love. If salmon was ranked #1, mushrooms were a very close #2.
I always approached them as slimy and flavorless, an afterthought in stir-fries, a filler in salads and a bland addition to just about any side dish you could dream up … that is, until this spicy garlic sauce entered the equation.
One look at that bowl above and you’ll see how any type of mushroom is transformed from bland to brilliant. The spicy garlic sauce balances the perfect blend of soy, sesame oil, chili flakes, scallions and sugar. It’s sweet, spicy, savory and the ultimate way to dress up veggies of all kinds.
I’ve opted for sautéed mushrooms and spinach, a less-than-popular duo that are more often dished up apart than they are together. And this is where the spicy garlic sauce comes in. It marries the two veggies by punching up their flavors and textures with a Korean-inspired spin.
Sautéed mushrooms and spinach are commonly served up a side to chicken, pork and shrimp recipes in our house, but it’d also be welcomed as a meat-free main.
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Ingredients
- 2 teaspoons sesame seeds
- 1 teaspoon minced garlic
- 1/4 cup chopped scallions
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 2 Tablespoons olive oil
- 4 cups sliced mushrooms, such as shitake or portabello
- 4 cups loosely packed baby spinach leaves
Instructions
- Add the sesame seeds to a small sauté pan set over medium-low heat. Cook the seeds, moving them around frequently in the pan, until golden brown and toasted.
- Transfer the sesame seeds to a cutting board and use a heavy knife to crush them into smaller pieces.
- In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar. Set the mixture aside.
- Add the olive oil to a saucepan over medium heat.
- Add the mushrooms and cook until golden brown, 5 to 7 minutes, then add the spinach.
- Pour the sauce over the mushrooms and spinach and cook an additional 5 minutes then serve.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Beautiful recipe. Made it along with sweet and sour chops and baked potatoes. Made an awesome dinner.
So glad you enjoyed it!
Wow! This sauce was amazing. Made for oyster mushrooms and spinach over brown rice. Will try again as a tofu marinade.
So glad you enjoyed the recipe, Aimee!
These were delicious. My husband very much approved and has requested these for our Thanksgiving dinner. PS I subbed with onions instead of green onion and black sesame seeds because that’s all I had. Thanks!!!
So glad you’re enjoying the recipe, Liz!
Very nice recipe. Made it today but what to with all the liquid? I add little cornstarch but still didn’t absorb enough.
I’m glad you enjoyed the recipe, Kim! As for the excess liquid, you can try reducing the sauce further to thicken it. Also, if you add cornstarch, be sure to bring the mixture to a boil to activate its thickening properties.
Wonderful side dish,healthy and very tasty
I’m so glad you enjoyed the recipe, Fret!
Delicious recipe. I add chickpeas and another time Farro to make it more like an entree than a side dish. Thank you for sharing.
Awesome! I’m so thrilled you enjoyed the recipe, Patricia!
I wanted something different. This was perfect! Plan on using this easy recipe.
I’m so glad you enjoyed the recipe, Sonny!
Amazing recipe. We added some rice ramen noodles (from Costco) and added a piece of salmon broiled in teriyaki glaze on top. I was so delicious! Definitely planning to cook this again.
YUM! I’m so glad you enjoyed the recipe, L.!
Easy to make and very tasty! One of my new go-to’s.
I’m so happy you’ve been enjoying the recipe, Brian!
Delicious. I added tofu. I was lazy and didn’t want to mince and chop so I put the sauce ingredients, except of the red pepper flakes, in the blender. Yum! I served this over short grained Brown Rice,
Awesome! I’m so glad you enjoyed the recipe, Barbara!
I made this dish for dinner and needless to say it was a tasty and welcome dish named as a winner!
I’m thrilled you enjoyed the recipe, Anne!
Excellent! I added 2 extra cups of spinach, and an extra 1/2 cup of mushrooms.
Excellent! I’m so glad you enjoyed the recipe, Cherlyn!
This is the best spinach and mushroom combo I’ve ever made. It’s easy, and is so delicious it could be on the menu at P. F. Chang’s,
WOOHOO! I’m thrilled you enjoyed the recipe, Susan!
So good! The toasted sesame added additional flavor. I used toasted sesame oil. The red pepper adds a nice spice factor. My husband said really tastes like Chinese. Excellent and will make again. YUM
Woohoo! I’m so thrilled you and your husband enjoyed the recipe, Lauri!
Made all the sauce but about 1/4 of mushrooms/spinach as cooking solo.
Was really tasty and will definitely make this combination again
I’m so thrilled you enjoyed the recipe, Lorraine!
I’m going to make this tonight. It’s the perfect way to use up things in the fridge before I go on vacation!
I hope you enjoy the recipe!
I made this the other night for supper. I did make a few changes to suit out tastes– I added slivered onions and some tofu to make a dinner that we served over brown rice. I didn’t change anything else. Excellent recipe! I will definitely make this again. Thanks for the recipe!
Love your additions, Lisa! I’m so glad you enjoyed the recipe!
Made this tonight as a side with grilled halibut in a soy/garlic/ginger glaze. The mushrooms and spinach were absolutely fantastic. Love this recipe. Perfect blend of spice and flavor. Can’t recommend it enough, thank you for sharing it!
You are so welcome, Tyler! I’m thrilled you enjoyed the recipe!
So good. I added sauteed chicken and stir-fry noodles. My family loved it.
I’m so thrilled you enjoyed the recipe, Bikem!