Sauteed Wild Mushrooms with Spinach

Total Time:
18 min
10 min
8 min

4 servings

  • 2 teaspoons olive oil
  • 1/4 cup minced shallots
  • 3 cloves garlic, minced
  • 4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, portobello, and cremini)
  • 3 tablespoons dry sherry wine
  • 1 1/2 tablespoons reduced-sodium soy sauce
  • 2 (10-ounce) bags fresh spinach

Heat oil in a large skillet over medium heat. Add shallots and garlic and saute 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.

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    31 Reviews
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    My son and daughter-in-law brought this dish for Thanksgiving dinner this year. An absolute favorite! And . . . the leftovers were delicious in omelettes the next morning!
    I tried this recipe for dinner last night & it was fabulous. I am not a cook at all, but i still found this recipe easy to follow. Loved it!
    This is definitely a favorite of my families. Any type of mushroom works well in this recipe.
    very good and easy to make. Makes a nice side dish that is not so common for the holidays.
    Very tasty. I tweeked it a bit. Used buttons mushrooms instead of wild mushrooms and it was perfect. It was a delicious and healthy dish.
    this is a simple quick side dish that is healthy and tastes great
    I was looking for something different to add to my Thanksgiving dinner this year.Everyone thought it was awesome.It is definitely a keeper and will be on my table often.
    Made this to accompany my Easter lamb roast last spring and it was a hit. I even sent some company home with the recipe! My husband absolutely loved it and he can be tough to please when it comes to vegetables. Definitely will be making it again - but those wild mushrooms can be pricey.
    Made this for Christmas and my family loved it. I have to admit I was skeptical while making this because the sauce mixture smelled awful when I was combining the ingredients. I finished it and gave it a taste, though, and it was delicious! I made it with regular old mushrooms, nothing fancy and it still came out great. Definitely a must try! :)
    Made this for Thanksgiving last year and everyone wanted the recipe including the cousin who loved spinach salads and swore she wouldn't like it cooked. My son would eat the whole batch if I let him. Easy and tasty and you can certainly riff on the basic recipe. Love the idea of adding bacon mentioned previously.
    I've never really cooked with sherry before - it adds such a great flavor! This is a yummy side dish, and it's great over rice or quinoa.
    I have made this recipe several times and every time I'm tlold how much the guests loved it. I did make changes that were to my tastes like adding chopped bacon and red Bell Pepper . Be creative and add what suits your taste this recipe will work.
    Made this for Thanksgiving and just remembered how much everyone LOVED it, so I'm making it again tonight! very tasty, the wine gives it a nice flavor
    Very good vegetable combination. I would gradually add the soy to taste because it can get a bit too salty. In my opinion, the sherry makes the dish. I added cashew nuts to give it a bit of an asian twist. Serve immediately because it gets cold very fast.
    I loved this dish. It was very easy to make and full of flavor. My husband, who is not a big spinach fan, loved it. This one gets filed under "favorites"!
    When I was a kid the sound of "spinach" made me run for my room. As an adult I have come to appreciate it. This dish made me remember that feeling. I had to spit out my first bite. It was bland, the soy sauce barely came through. The texture was mush. I was very disappointed! This dish was much better without cooking the spinach and using the mushroom topping as a dressing.
    I accidentally added too much soy sauce the first time around so I took the leftovers and added more spinach and regular mushrooms for a second batch and it was great! Definitely need to be more careful with the soy sauce next time, I think I'd just do 1 teaspoon. Otherwise highly recommended!
    This dish was so simple and the taste was wonderful. My husband who is not that crazy about mushrooms had seconds. We have a few potluck Christmas parties coming up and I plan on taking this dish.
    I *loved* this wonderful, healthy side dish. Instead of two 10oz packages of baby spinach, I used one 16oz pack of organic baby spinach. Added with 2 packs of presliced, organic wild mushrooms, this side was so easy to make! Also, no measuring of liquids, just taste and eyeball. No prep work, one pan clean up, and a savory flavor that I can see complimenting many dishes in the future, makes this recipe a keeper in my house.
    This was an extremely tasty dish and I loved it. The flavors were wonderful and a great dish of my two favorite vegies. My only problem is that serving it for Thanksgiving... well the house will no longer smell like Thanksgiving but instead it will become a garlic house. Great dish for an event when the aroma of turkey isn't as important. Nice job, Robin.
    I also used cabernet sauvignon and I loved it!!!!!!!
    IMy dinner guests almost ate all of it up and I barely tasted it. I only added adobo and that hit the flavor button. I did sub wine for the sherry.
    I made this for Thanksgiving, but used regular spinach instead of Baby Spinach. The taste was bitter. I have made it twice since then using Baby Spinach and it is incredible. I have also made just mushrooms (minus the Spinach), and they were incredible also. This is a great combination of flavors for the seasonings.
    I changed it up a little. Instead of the dry sherry, I used cabernet sauvignon and instead of the shallots I used sweet onions. I also used shiitake and crimini mushrooms. Turned out awesome and was great with steak and stuffed potatoes!

    This recipe is pretty good, but the flavors are rather mellow and is not for those seeking intense flavors. However, the mushrooms provide a meaty flavor that goes well with the spinach. My only suggestion would be to add salt, which will enhance flavor of the mushrooms and the entire recipe overall.
    easy to make, very nutritious, and everyone loved it. I would add more garlic, and I plan to try adding fresh ginger....
    I was really looking forward to trying this recipe... it sounded good and looked tasty, but I was disappointed. I found it to be bland, and not flavorful. It is very easy to make, though, but I added a lot of salt when I ate it so it would have some tase.
    I was surprised by how much my two sons enjoyed this!
    Loved it. It was a hit at the dinner table!
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    This recipe is featured in:

    The Best Thanksgiving Side Dishes