Sautéed Shiitake and Spinach with Garlic and Sesame Oil
A simple stir-fry of earthy shiitake mushrooms and tender spinach leaves, brightened with garlic and toasted sesame oil for a fragrant vegetable side. This Asian-inspired vegetarian recipe, ready in about 15 minutes, pairs fresh shiitake mushrooms, sliced, fresh baby spinach leaves, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz fresh shiitake mushrooms, sliced
- 6 cups fresh baby spinach leaves
- 3 cloves garlic cloves, thinly sliced
- 2 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Step 2: Add 3 thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 8 oz sliced fresh shiitake mushrooms and stir-fry for 4-5 minutes until mushrooms are tender and slightly caramelized.
- Step 4: Add 6 cups fresh baby spinach leaves, 2 tbsp toasted sesame oil, and 1 tbsp soy sauce; stir quickly for 2-3 minutes until the spinach wilts but remains vibrant green.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper; toss to combine.
- Step 6: Transfer to a serving dish and sprinkle 1 tsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Sautéed Shiitake and Spinach with Garlic and Sesame Oil take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shiitake and Spinach with Garlic and Sesame Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh baby spinach leaves from drying out.
Can I substitute ingredients in Sautéed Shiitake and Spinach with Garlic and Sesame Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shiitake and Spinach with Garlic and Sesame Oil for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Shiitake and Spinach with Garlic and Sesame Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
