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Spinach and Mushrooms


  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine or reduced-sodium chicken broth
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (8 ounces) sliced water chestnuts, drained


  • 1. In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
  • 2. Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.

Nutrition Facts

3/4 cup: 124 calories, 7g fat (2g saturated fat), 8mg cholesterol, 334mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.


Average Rating: 3.75
  • Kackster
    Jan 23, 2013

    I am not a fan of spinach, but it ended up being the part of the dish me and my family devoured! I omitted the water chestnuts and added 1 slice of crumbled bacon. I had to make a second batch because my 12 yr. old ate nearly the whole pan before I could serve it. I will add to my favorites list!

  • frangerjunk
    Jun 19, 2010

    I was also excited to try this, the picture looked good but it wasn't. Very plain, not much flavor at all, disappointed.

  • avalon3336
    Jun 18, 2010

    I was excited to try this, but I didn't like the taste of it. I thought the Worcestershire sauce might have been a typo. I might try making it again but using soy sauce instead of the Worcestershire sauce or maybe omitting the sauce all together.

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