Transform ordinary veggies into a flavor-packed side dish with a quick and easy recipe for Sautéed Mushrooms and Spinach with Spicy Garlic Sauce.

Skillet with sauteed mushrooms and spinach in a spicy garlic sauce

Mushrooms were high atop the list of foods that took me decades to love. If salmon was ranked #1, mushrooms were a very close #2.

I always approached them as slimy and flavorless, an afterthought in stir-fries, a filler in salads and a bland addition to just about any side dish you could dream up … that is, until this spicy garlic sauce entered the equation.

Small clear bowl containing spicy garlic sauce with scallions and sesame seeds

One look at that bowl above and you’ll see how any type of mushroom is transformed from bland to brilliant. The spicy garlic sauce balances the perfect blend of soy, sesame oil, chili flakes, scallions and sugar.  It’s sweet, spicy, savory and the ultimate way to dress up veggies of all kinds.

Sliced shiitakes on wood cutting board

I’ve opted for sautéed mushrooms and spinach, a less-than-popular duo that are more often dished up apart than they are together. And this is where the spicy garlic sauce comes in. It marries the two veggies by punching up their flavors and textures with a Korean-inspired spin.

Spicy garlic sauce being poured over shiitakes and fresh spinach in large non-stick skillet

Sautéed mushrooms and spinach are commonly served up a side to chicken, pork and shrimp recipes in our house, but it’d also be welcomed as a meat-free main.

Easy sautéed mushrooms and spinach in large non-stick skillet

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Side Dish

Sauteed Mushrooms and Spinach with Spicy Garlic Sauce

Up your veggie side dish game with a top-rated recipe for Sautéed Mushrooms and Spinach with Spicy Garlic Sauce.
4.94 from 15 votes
Skillet with sauteed mushrooms and spinach in a spicy garlic sauce
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 4 servings


  • 2 teaspoons sesame seeds
  • 1 teaspoon minced garlic
  • 1/4 cup chopped scallions
  • 3 Tablespoons low-sodium soy sauce
  • 1 Tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sugar
  • 2 Tablespoons olive oil
  • 4 cups sliced mushrooms, such as shitake or portabello
  • 4 cups loosely packed baby spinach leaves


  • Add the sesame seeds to a small sauté pan set over medium-low heat. Cook the seeds, moving them around frequently in the pan, until golden brown and toasted.
  • Transfer the sesame seeds to a cutting board and use a heavy knife to crush them into smaller pieces.
  • In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar. Set the mixture aside.
  • Add the olive oil to a saucepan over medium heat.
  • Add the mushrooms and cook until golden brown, 5 to 7 minutes, then add the spinach.
  • Pour the sauce over the mushrooms and spinach and cook an additional 5 minutes then serve.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Calories: 195kcal, Carbohydrates: 19g, Protein: 6g, Fat: 12g, Saturated Fat: 1g, Sodium: 453mg, Potassium: 903mg, Fiber: 6g, Sugar: 6g, Vitamin A: 3025IU, Vitamin C: 9.8mg, Calcium: 48mg, Iron: 2.3mg

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Recipe Rating


  1. 5 stars
    This is the best spinach and mushroom combo I’ve ever made. It’s easy, and is so delicious it could be on the menu at P. F. Chang’s,

  2. 5 stars
    So good! The toasted sesame added additional flavor. I used toasted sesame oil. The red pepper adds a nice spice factor. My husband said really tastes like Chinese. Excellent and will make again. YUM

  3. 5 stars
    Made all the sauce but about 1/4 of mushrooms/spinach as cooking solo.
    Was really tasty and will definitely make this combination again

  4. 5 stars
    I’m going to make this tonight. It’s the perfect way to use up things in the fridge before I go on vacation!

  5. 5 stars
    I made this the other night for supper. I did make a few changes to suit out tastes– I added slivered onions and some tofu to make a dinner that we served over brown rice. I didn’t change anything else. Excellent recipe! I will definitely make this again. Thanks for the recipe!

  6. 4 stars
    My husband and I loved it. I made it in a wok and cooked it with the garlic and then smashed the two together before adding to sauce.

  7. 5 stars
    So easy and delicious! I’ve swapped 1 tbsp of soy sauce for fish sauce and had it with rice. Tasted like a restaurant dish!

  8. When i tasted the sauce, it seemed a little too salty for our taste readjusted with one tablespoon each of hoison and oyster sauce, Next time I’ll only do 2T soy. I also added a little fresh ginger, and some narrow strips of red pepper because I have an over abundance of them right now. I’m sure that w/o adjusting to our personal taste, it would still be awesome. Thank you! Will make many times. *****

  9. 5 stars
    Simple to prepare and delicious. I subbed in what I had on hand, so crimini mushrooms for the shiitake, and bok choi in place of spinach. Added some pickled carrots as a garnish. Tasty!

  10. 5 stars
    Made this last night and served alongside chicken breast. We love spicy foods and this hit the mark for spicy and flavorful. Thanks for a delicious recipe!

  11. I made this tonight and it was delicious I also added chicken and next time would probably add some more vegetables like baby corn, water chestnuts etc. thanks again!

  12. Just made this recipe – it turned out great! We made this into a veggie main course, with noodles on the side. As a main course, the heat was a little much, I’d tone it down next time, and it would also be great with a few snap peas thrown into the mix. Thanks for the idea!

  13. I’m thrilled this recipe worked so well for you! And brisket is the perfect pair. Thanks so much for stopping by, and I hope you enjoy other recipes from the site!

  14. Had spinach and shitakke mushrooms in my fridge and googled to find a recipe
    Yours was the first one listed
    Made it with brisket and mashed potatoes
    It was the best dinner I’d produced in a long time
    Can’t wait to find more great recipes on your blog

  15. I just joined Foodie Blogroll. Found you through that. Love your blog. Congratulations on being chosen as a featured blogger last Friday. Come visit GumboYaYa if you get a chance. I will definitely stop by your site again!

    Cheers, Cindy

  16. What a flavourful recipe! The colours of the dish have a wonderful contrast. I think that a variety of fresh mushrooms like shiitake, oyster, and enoki would be lovely. I would also add a tbsp of oyster sauce. Yum! Thanks for the inspiration!
    – Brittany