Sautéed Wild Mushrooms with Wilted Spinach

This savory side can become a main dish if you serve it over soft polenta with a sprinkling of Parmesan or feta cheese.

Yield: 6 servings (serving size: 1/3 cup spinach and 1/2 cup mushroom mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 33%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.2g
  • Protein: 6.1g
  • Carbohydrate: 9.8g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 3.3mg
  • Sodium: 289mg
  • Calcium: 104mg


  • 1 tablespoon dark sesame oil, divided
  • 4 1/2 cups sliced shiitake mushroom caps (about 8 ounces)
  • 3 cups sliced oyster mushroom caps (about 8 ounces)
  • 1/3 cup sliced shallots
  • 2 teaspoons grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/4 cup dry sherry
  • 7 teaspoons low-sodium soy sauce, divided
  • 1/2 teaspoon sugar
  • 1/3 cup chopped green onions
  • 2 (10-ounce) packages fresh spinach (about 20 cups)
  • 1 teaspoon fresh lemon juice


  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add mushrooms, shallots, ginger, and garlic; sauté for 3 minutes or until mushrooms are tender. Add sherry, 5 teaspoons soy sauce, and sugar; cook for 1 minute or until liquid is almost absorbed. Remove from heat, and stir in onions. Spoon mushroom mixture into a medium bowl; keep warm.
  2. Return pan to medium-high heat; add remaining 1 teaspoon oil. Add one-third of spinach, and cook 2 minutes or until spinach wilts, stirring frequently. Repeat procedure in 2 more batches with remaining spinach. Spoon spinach into a medium bowl; stir in remaining 2 teaspoons soy sauce and lemon juice. Top with mushroom mixture.
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