Spinach with Sautéed Mushrooms

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Preparation info

  • 4 or 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 small onions, chopped
  • 2 tablespoons butter
  • 2 pounds fresh spinach
  • cup sliced fresh or canned mushrooms
  • 2 teaspoons lemon juice
  • teaspoons salt, or more
  • ¾ teaspoon sugar
  • teaspoon freshly ground black pepper


  1. Sauté the onions in one tablespoon of the butter.

  2. Wash the spinach and cut off and discard the root ends and any tough stems. Chop the spinach coarsely and add to the onions. Cover and cook over medium heat for ten minutes.

  3. Sauté the mushrooms in the lemon juice and remaining butter. Add to the spinach along with the seasonings. Toss lightly. If desired, garnish with additional sautéed sliced mushrooms. Serve immediately.

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