Sautéed Shiitake Mushrooms and Spinach with Garlic and Soy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple sauté of shiitake mushrooms and fresh spinach in a garlic-soy sauce delivers an earthy, umami-packed side dish. This Asian vegetarian recipe, ready in about 20 minutes, pairs fresh shiitake mushrooms, fresh baby spinach, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 12 oz sliced fresh shiitake mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms release their moisture and start to brown at the edges.
  4. Step 4: Stir in 6 cups fresh baby spinach and 2 tbsp soy sauce, cooking for 2-3 minutes until spinach is wilted and coated in the sauce.
  5. Step 5: Drizzle with 1 tbsp sesame oil and season with 1/2 tsp freshly ground black pepper. Toss well and remove from heat immediately to preserve vibrant color.

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