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Creamy Spinach & Mushroom Skillet – Weeknight Comfort in One Pan

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil (or unsalted butter, or a mix)
  • 1 pound (450 g) cremini or baby bella mushrooms, cleaned and sliced
  • 1 small yellow onion, thinly sliced
  • 3–4 garlic cloves, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 1/2 cup (120 ml) vegetable or chicken broth
  • 3/4 cup (180 ml) heavy cream (or half-and-half for a lighter version)
  • 3 cups (90 g) fresh baby spinach, loosely packed
  • 1/3 cup (30 g) grated Parmesan, plus more for serving
  • 1–2 teaspoons lemon juice (to taste)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Prep the mushrooms right. Wipe mushrooms with a damp towel and slice them 1/4-inch thick. Don’t soak them in water or they’ll steam instead of sear.
  2. Heat the pan until hot. Set a large skillet over medium-high heat. Add the olive oil and let it shimmer. A hot pan helps the mushrooms brown.
  3. Sear the mushrooms in batches. Add about half the mushrooms in an even layer. Don’t stir for 2–3 minutes. Once browned, stir and cook another 2–3 minutes until they release and reabsorb moisture. Transfer to a plate and repeat with the remaining mushrooms, adding a bit more oil if needed.
  4. Soften the aromatics. Reduce heat to medium. Add the onion and a pinch of salt. Cook 4–5 minutes until soft and lightly golden. Stir in the garlic, thyme, and red pepper flakes. Cook 30–60 seconds until fragrant.
  5. Deglaze with broth. Pour in the broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly.
  6. Add cream and simmer. Stir in the heavy cream, black pepper, and the browned mushrooms. Simmer gently for 3–4 minutes, stirring now and then, until the sauce thickens enough to coat a spoon.
  7. Wilt the spinach. Add the spinach in handfuls, stirring until just wilted, about 1–2 minutes. Don’t overcook or it will lose its bright color.
  8. Finish with Parmesan and lemon. Stir in Parmesan until melted and smooth. Add 1 teaspoon lemon juice, taste, then add up to 1 more teaspoon if you’d like more brightness. Adjust salt and pepper.
  9. Serve. Sprinkle with parsley and extra Parmesan. Spoon over pasta, rice, or toasted bread, or serve as a side with chicken or steak.