Our sautéed spinach with mushrooms and vegetables is a simple recipe that lets spinach shine and will never go out of favor. This sautéed spinach dish is easy to cook, healthy and packed with “good-for-you” nutrients.
This one-pot spinach dish is gluten-free, vegan, tastes amazing and can easily be customized with different ingredients. A healthy dish, and a family favorite of ours, this recipe can be served as a main dish and can easily be upgraded with different extras that will give it even more flavor.
You will love this sautéed spinach recipe
I’m pretty sure that, if you enjoy cooking and eating spinach, you’ll love this recipe for sautéed spinach with mushrooms and vegetables. It’s:
Oil-Free, Dairy-Free, Gluten-Free
Loaded with Vegetables
This recipe comes together quite easily and you’ll only need a few ingredients. We are using some frozen vegetables for this recipe (including frozen spinach) but you can definitely go with fresh vegetables as well, and the recipe will turn the same.
You’ll need the following ingredients for this sautéed spinach with mushrooms dish (more details in the Recipe card):
- Frozen Spinach
- Frozen Mushrooms (I used porcini mushrooms)
- Frozen Cauliflower
- Frozen Broccoli
- Frozen Green Beans (optional)
- Frozen Green Peas (optional)
- Spring Onion
- Bell Pepper
- Celery Stick
- Himalayan Salt
- Thyme (fresh or dried)
- Bay Leaves
- Tomato Paste
- Water (as needed)
Pro Tip: Using frozen vegetables is a great way to cook this sautéed spinach recipe in record time. Feel free to use fresh vegetables when available and this dish will basically taste the same. There is no nutritional loss when using frozen vegetables since frozen veggies retain all nutrients and plant compounds intact. Using at least some frozen vegetables is also the only way to make this dish all year round.
How to cook sautéed spinach with mushrooms and vegetables
- Start by adding all vegetables into the skillet or frying pan, and add just enough water to level everything (so not too much).
- Cook over high heat, stirring from time to time with a spatula, until the spinach is wilted and vegetables are tender. Slowly add water as it evaporates during cooking, making sure the vegetables won’t stick.
- When everything is almost cooked, turn the heat down a bit and add tomato paste, spices and salt.
- Cook for 1-2 minutes more until almost all the liquid has evaporated and a thick sauce has formed.
- Done! Set aside to cool down, portion in bowls and serve.
The key to delicious flavorful spinach is to sauté it just enough, not stew it. A stew is basically be a dish with a lot of liquid and so must be cooked in a pot. This sautéed spinach is cooked in a skillet and the objective is to use as little liquid as possible, while you’ll end-up with a thick sauce at the end of the cooking process.
For this recipe, the spinach should be cooked over high heat, in as little water as possible, stirring frequently so most of the liquid evaporates. Stay away from cooking this recipe over low temperature for long periods of time since cooking like this will cause the delicate spinach leaves to stew in their own liquid.
Tips for cooking this spinach recipe to perfection!
- This is a one-pot meal. We start by adding everything into the skillet, except the tomato paste, salt and spices. The spinach should be cooked in as little liquid as possible, adding more water as it evaporates. Make sure not to overcook the spinach.
- Use fresh or frozen spinach. I’m using frozen spinach for this recipe, but you can definitely use fresh spinach if you want. When using fresh spinach, make sure to wash it properly in cold water, and to remove stems before cooking with it.
- Type of frozen spinach. It’s best to choose frozen spinach that is not chopped up and still retains big pieces of leaves (frozen, of course).
- Avoid canned spinach. Canned spinach should not be used for making this dish. Why? Simply because canned spinach is already cooked, already contains salt, plus it’s overcooked and not tasty. Canned spinach is also highly pasteurized so it lacks most nutrients that fresh or frozen spinach delivers.
- Type of mushrooms to use. I used porcini mushrooms (also called hribi mushrooms). These mushrooms are a type of wild mushrooms that grow in mountain forest areas. They have an intense flavor that other types of mushrooms simply do not have. Alternatively, you can use portobello mushrooms or even the more common mushrooms found in all stores.
- Notes on other vegetables. This recipe is forgiving on quantities so you can easily adjust the optional ingredients as needed. Make this recipe your own by adjusting the quantity of optional vegetables to your own preference!
- Don’t add too much water. Spinach releases a lot of water as it cooks, and frozen spinach also includes some ice as well. My method of cooking is to addd water in steps, otherwise you’ll end-up with a spinach stew or even a soup.
- Method of cooking. Keep the heat up and stir from time to time, making sure the vegetables are properly cooked but not overcooked. That’s when you should add tomato paste, and season with salt and spices. Turn the heat down a bit, let it simmer for 1-2 minutes, incorporating everything using a spatula. That’s it!
- What spices to use. For this recipe we’ll be using thyme and basil leaves, as well as Himalayan salt. Depending on your preference and mood, you could also include parsley or basil, but these are certainly optional and I chose not to include them myself.
- Tomato paste to use. Use a few teaspoons of quality tomato paste (I used 24% organic tomato paste). Alternatively, you can use tomato puree or tomato passata. The purpose of the tomato paste is to help create a thick and rich sauce for this sautéed spinach dish.
How to serve Sautéed Spinach with Mushrooms
- Serve it with sour cream. Add a few teaspoons of full-fat sour cream or crème fraîche to a spinach bowl and enjoy this magical combination.
- With a cup of yogurt. In my childhood, my mother used to serve me this kind of sautéed spinach dish with a few tablespoons of yogurt on top. Try it and you’ll be amazed of how delicious this combo can be!
- Olives on the side. You know what works great with sautéed spinach? Olives are amazing since they pack lots of quality fats – try adding 1 handful of green olives or kalamata olives.
- With brie cheese. In case you enjoy soft cheese, pair this spinach and mushrooms dish with a piece of French brie cheese. For best results, use a brie cheese with a mild taste and less mold on top.
- A slice of healthy bread. Pair with amazing spinach meal with a slice of sourdough bread or rye bread. It’ll be amazing, I tell you!
- A serving of tagliatelle. Try a side of tagliatelle with feta cheese on top, and forget about bread.
- Fried egg on top. In case you feel adventurous, add one fried egg on top of your sautéed spinach bowl and serve with a slice of bread.
If you decide to try this recipe for sautéed spinach with mushrooms and vegetables, please let me know how it turned out for you. I would love hearing from you and I hope that our sautéed spinach dish will be a big hit for you and your family.
Share it with your loved ones and enjoy your health journey, friend!
What is you favorite way to consume spinach? Share in the comments.
Sautéed Spinach with Mushrooms and Vegetables
- 350 g frozen spinach
- 150 g frozen mushrooms (cubed, I used pornici mushrooms - also called hribi)
- 4-5 florets frozen cauliflower
- 4-5 florets frozen broccoli
- handful of frozen green beans (optional)
- handful of frozen green peas (optional)
- 1 spring onion (chopped)
- 2 slices red bell pepper (chopped)
- 1/2 stick celery (chopped)
- 1/2 tsp Himalayan salt
- 1/2 tsp dried thyme
- 1-2 bay leaves
- 2-3 tsp tomato paste (24%, or as needed)
- water (as needed)
- Start by adding all the vegetables into the skillet or frying pan.
- Add just enough water to level the ingredients, but don’t add too much. You’ll add more water later, as it evaporates during cooking.
- Cook over high heat, stirring from time to time using a spatula, until the spinach is wilted and vegetables are tender. Add more water as it evaporates, making sure nothing will stick.
- When everything is almost cooked, turn the heat down a bit and let it simmer. Add tomato paste (or tomato puree) and season with salt and spices. Incorporate by stirring frequently with a spatula.
- Cook for 1-2 minutes more until almost all the liquid has evaporated and a thick sauce has formed around the vegetables.
- Done! Set aside to cool down, portion in bowls and serve.