Sautéed Wild Mushroom and Spinach Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Earthy wild mushrooms sautéed with garlic and fresh spinach, served over fluffy steamed rice with a hint of soy and sesame. This asian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs wild mushrooms, fresh spinach, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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, sliced wild mushrooms
• 4 cups, washed fresh spinach
• 3, minced garlic cloves
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1 cup, uncooked white rice
• 2 cups water
• 1/2 tsp salt
• 1/4 tsp, freshly ground black pepper
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup white rice under cold water until water runs clear, then combine with 2 cups water and 1/2 tsp salt in a medium pot. Bring to a boil over high heat, cover, reduce heat to low, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and let stand, covered, for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Add 8 oz sliced wild mushrooms to the skillet and cook, stirring occasionally, for 6-7 minutes until mushrooms release moisture and edges become golden brown.
4. Step 4: Stir in 4 cups fresh spinach and cook for 2-3 minutes until wilted and tender.
5. Step 5: Drizzle 2 tbsp soy sauce and 1 tbsp sesame oil over the mushroom-spinach mixture. Season with 1/4 tsp freshly ground black pepper and toss well to combine. Cook for an additional minute until sauce thickens slightly and coats the vegetables.
6. Step 6: Fluff the cooked rice with a fork and divide into serving bowls. Top each bowl with the mushroom and spinach mixture and sprinkle 1 tbsp toasted sesame seeds over the top before serving.