Shiitake Mushrooms with Garlic and Shallots on Greens
Elevate your dinner routine with this vibrant and flavorful recipe for Shiitake Mushrooms with Garlic and Shallots on Greens. Tender shiitake mushrooms are sautéed to golden perfection with aromatic garlic and sweet shallots in a luscious blend of olive oil and butter. A splash of fresh lemon juice enhances the earthy mushrooms with a zesty brightness, while the heat of the mixture gently wilts a bed of baby spinach or mixed greens, creating a beautifully balanced dish that's equal parts fresh and savory. This quick and easy recipe comes together in just 25 minutes, making it perfect for a light yet satisfying lunch or dinner. Garnish with fresh parsley for a final touch of elegance, and enjoy a wholesome meal that highlights the natural umami of shiitake mushrooms. Perfect for vegetarians, mushroom lovers, or anyone craving a nutritious dish packed with flavor.
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Recipe Information
Ingredients
- 250 grams Shiitake mushrooms
- 3 units Garlic cloves
- 2 units Shallots
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 120 grams Baby spinach (or mixed greens)
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Clean the shiitake mushrooms by gently wiping them with a damp paper towel. Remove and discard the stems, then slice the caps into thin strips.
Peel and finely mince the garlic cloves.
Peel and thinly slice the shallots.
Heat a large skillet over medium heat and add the olive oil and butter. Swirl to combine and coat the skillet's surface.
Once the butter has melted and starts to bubble, add the sliced shallots. Cook for 2-3 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic to the skillet and cook for 30 seconds, stirring to prevent burning.
Add the sliced shiitake mushrooms to the skillet. Season with salt and pepper. Stir everything together and let the mushrooms cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
While the mushrooms are cooking, divide the baby spinach (or mixed greens) evenly between two serving plates.
Once the mushrooms are cooked and fragrant, add the lemon juice to the skillet. Stir well and cook for an additional 30 seconds to deglaze the pan and enhance the flavors.
Spoon the warm mushroom mixture over the greens on each plate, allowing the heat from the mushrooms to slightly wilt the greens.
Optional: Sprinkle with freshly chopped parsley for a burst of fresh flavor and color.
Serve immediately and enjoy!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1306 mg | 57% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 11.6 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
