Guest Post: Sauteed Mushrooms with Wilted Baby Greens by Strawberries For Supper

We have a guest in the kitchen! We’re always excited when Christina of Strawberries For Supper joins us with a new delicious mushroom dish. She’s back with a side dish, fit for any holiday table!


I’m really pleased to be guest blogging for Mushrooms Canada again. I’m Christina Austin and I’m usually blogging at Strawberries For Supper where I share recipes for great food for real life. The recipe I’m sharing today has become a new staple side dish in my house.
When it comes to mushrooms sautéed in butter and garlic, I freely admit that I am greedy. I love a mound of them alongside a steak or a piece of grilled chicken for a simple weeknight meal. When I make sautéed mushrooms, I usually make enough so that both my husband and I have about 1/3 of our plates covered in mushrooms.
We are very lucky that our grocery store nearby not only has a wide selection of mushrooms, but for the lazy girl that lies within me, they also have clamshell packages of baby kale, spinach and Swiss chard. As I was making my anniversary dinner of a very lovely steak, I realized that I didn’t have a salad planned to go along with it. I had already been planning to make sautéed mushrooms as a side dish, but that is as far as I had gotten. I had half a package of baby greens in my fridge, so on a whim, or laziness (see above), I tossed the greens in with the mushrooms and added just a dash of balsamic vinegar in with it all.
There is a lot of flavour happening in pan with butter, umami rich mushrooms, and strong flavoured greens. I did not want have the side dish dripping with a vinaigrette that would compete with what would have been delicious if I’d left it alone. The little hint of tangy sweetness the small amount of balsamic vinegar gives the greens and mushrooms all the enhancement they needed.
If you can’t find baby mixed greens, then substitute baby spinach, or chopped greens of your preference. The same advice goes for the mushrooms in the recipe. If all you can find are simple button mushrooms, they go ahead and get a big bag of those. They would be perfect in this.


Sauteed Mushrooms with Wilted Baby Greens
Prep Time: 10 minutes | Cook Time: 15 minutes

3 tbsp butter
400 grams mixed mushrooms (such as Portobello, Shiitake, White Button and Oyster)
1 clove garlic, chopped
150 grams package of mixed fresh baby greens (spinach, baby kale, and Swiss chard)
1 tsp balsamic vinegar
pinch salt and pepper


1. If using Portobello mushrooms, slice them into ¼” slices, otherwise, halve or slice the other mushrooms into manageable sized pieces.
2. In a large frying pan, melt the butter over a medium high heat and add all the mushrooms. Use a spatula to turn the mushrooms in the butter frequently. When the liquid starts to come out of the mushrooms, add the chopped garlic. Continue to saute the mushrooms until the liquid that has come out starts to evaporate and some of the mushrooms brown slightly. Keep moving the mushrooms around the pan as they cook.
3. When the mushroom liquid has evaporated, add the baby greens, balsamic vinegar, salt and pepper.
4. Turn the greens using a spatula to mix with the mushrooms. The greens will only need a minute to cook and they are done as soon as they are wilted.
5. Serve immediately.


Serves 4 as a side dish.




With the holidays coming up, this drool-worthy side would beautifully compliment any family dinner. Thank you, again, to Christina for showing us how easy it is to dress up a meal!


Follow along with Christina at Strawberries For Supper and on Twitter, Facebook and Pinterest!



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