Mushroom Spinach Warm Salad

Name: Mushroom Spinach Warm Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: button mushrooms 220 g; spinach 120 g; garlic 2 pcs; olive oil 1.5 tbsp; balsamic vinegar 1 tbsp; parmesan cheese 20 g; salt 0.5 tsp; black pepper 0.25 tsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Spread across a hot pan and left alone for 1 to 2 minutes, the button mushrooms brown on the underside instead of turning watery.

Garlic cooked first in the olive oil scents the pan, and the mushrooms and spinach pick up that aroma as they follow. Spinach goes into the same pan only long enough to wilt, so the leaves stay bright green and the mushrooms keep their bounce. Balsamic vinegar, added off the heat, brings sweetness and acidity, and grated Parmesan adds a salty finish. It comes together quickly, making it an easy side for dinner or a snack with wine.

Ingredients

servings

IngredientAmount

garlic2 pcs

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Instructions

6 steps

1

Wipe 220 g button mushrooms dry, then slice them a little thick so they keep some bite.

Rinse 120 g spinach and drain it well, then thinly slice the garlic and have the parmesan ready.
2

Add 1.5 tablespoons olive oil and the sliced garlic to a pan, then warm over low heat for about 1 minute.

Stop before the garlic turns brown, since burnt garlic will make the salad bitter.
3

Raise the heat to high and spread the mushrooms in a single layer.

Do not stir right away; leave them for 1 to 2 minutes so the bottoms brown instead of steaming and releasing water.
4

Turn the mushrooms and saute for about 1 more minute, then season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

If the pan looks crowded, cook in batches so the mushrooms brown properly.
5

Add the spinach and toss quickly for about 30 seconds.

Turn off the heat as soon as the leaves become glossy, vivid green, and just wilted; cooking longer makes the salad watery and soft.
6

With the heat off, drizzle in 1 tablespoon balsamic vinegar and toss gently to coat the mushrooms and spinach.

Transfer to a plate, scatter 20 g parmesan over the warm salad, and serve immediately.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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