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Creamy Spinach and Mushroom Skillet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • Skillet:
  • 500 g mushrooms sliced
  • 150 g fresh baby spinach
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 5 garlic cloves minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes optional
  • Cream Sauce:
  • 1 cup heavy cream
  • ½ cup vegetable broth
  • ½ cup Parmesan cheese freshly grated
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • For Serving:
  • Extra Parmesan
  • Fresh parsley or thyme chopped
  • Crusty bread pasta, rice, or polenta

Instructions
 

  • Wipe mushrooms clean with a damp paper towel. Slice evenly.
  • Heat 1 tablespoon butter and olive oil in a large skillet over high heat.
  • Add mushrooms in a single layer. Do not stir. Cook 3–4 minutes until golden underneath.
  • Stir once, cook another 2–3 minutes. Season with salt and pepper. Remove and set aside.
  • Reduce heat to medium. Add remaining butter. Cook onion 4–5 minutes until soft.
  • Add garlic, thyme, and red pepper flakes. Cook 1 minute until fragrant.
  • Pour in broth. Scrape up browned bits from the pan bottom.
  • Add heavy cream. Stir and bring to a gentle simmer.
  • Simmer 4–5 minutes until sauce thickens slightly.
  • Stir in Parmesan until melted and smooth.
  • Return mushrooms to the skillet. Stir to coat.
  • Add spinach in batches, stirring until wilted, 1–2 minutes total.
  • Add lemon juice. Taste and adjust seasoning.
  • Top with fresh parsley and extra Parmesan. Serve immediately.

Notes

  • Never wash mushrooms under water — wipe with a damp paper towel
  • Get the pan very hot before adding mushrooms — high heat is essential
  • Cook mushrooms in batches if needed — crowding causes steaming not browning
  • Deglaze the pan with broth and scrape up every browned bit — that is the flavor base
  • Keep cream at a gentle simmer — boiling hard can cause the sauce to break
  • Add spinach in two or three handfuls so it wilts evenly
  • Finish with lemon juice — it balances the richness of the cream
  • Serve immediately — cream sauces thicken as they cool
  • Add a splash of cream or broth to reheat leftovers and loosen the sauce
  • Stir in white beans or crack in eggs for a more substantial meal