Sautéed Shiitake Mushrooms and Spinach with Garlic and Soy
A simple sauté of shiitake mushrooms and fresh spinach in a garlic-soy sauce delivers an earthy, umami-packed side dish. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs sliced fresh shiitake mushrooms, fresh baby spinach, minced 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 "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
- 12 oz, sliced fresh shiitake mushrooms
- 6 cups fresh baby spinach
- 4 minced garlic cloves
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
- Step 2: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Sautéed Shiitake Mushrooms and Spinach with Garlic and Soy take to make?
Total time is about 20 minutes (10 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 Mushrooms and Spinach with Garlic and Soy?
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 from drying out.
Can I substitute ingredients in Sautéed Shiitake Mushrooms and Spinach with Garlic and Soy?
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 Mushrooms and Spinach with Garlic and Soy 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 Mushrooms and Spinach with Garlic and Soy 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.
