Sautéed Morels Mushroom and Spinach: Seasonal Chef Recipe


Morels mushrooms are a prized ingredient that is harvested in the Spring. Generally you can find them dried throughout the year, but take advantage of of them now in their fresh state. This simple recipe of sautéed morels and spinach can easily translate to any protein you desire. For this version I used small boneless pork chops. Click here to read about Morels in my recent post.

Sautéed Morels Mushroom and Spinach: Seasonal Chef Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

This one pan meal will be on the table in 30 minutes. Add a simple side salad and you have a perfect weeknight dish in a snap.


  • 3 cups of fresh morels mushrooms, about 5 oz
  • 1 bunch of fresh spinach
  • 1 lb boneless pork chops, 1 to 1 1/2 " thick
  • Kosher salt
  • Ground black pepper
  • Dry thyme
  • Extra virgin olive oil
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/2 lemon


  1. Place the morels in a sieve and rinse under cool water to remove all traces of dirt and sand caught in the tiny ridges. Quarter them and set aside.
  2. Remove the tough stem ends of the spinach and rinse well under cool water to remove all traces of sand and dirt as well. Pat dry with a paper towel and chop well. You should have about 3 cups of tightly packed chopped spinach.
  3. Season the pork chops with salt, pepper and dry thyme.
  4. In a sauté pan large enough to fit your chops comfortably, heat 2 tablespoons oil and sear the chops on both sides for about 2-3 minutes, getting a nice caramelized crust on both sizes. Take care to not cook them all the way through. You will finish cooking them in the sauce. Remove to a bowl and cover loosely with foil.
  5. Add the mushrooms and garlic to the pan and season with a pinch of salt pepper and thyme. Cook until some of the liquid has reduced. About 3-4 minutes.
  6. Add the spinach to the mushrooms, seasoning with a pinch of salt and pepper. Cook until the spinach is soft and some of the liquid evaporates. About 3-5 minutes.
  7. Add in the butter and cream and cook for about 2 minutes.
  8. Add the chops back in and cook for another few minutes to finish cooking them.
  9. Divide the chops over 4 plates and top with the morels-spinach sauce. Squeeze a little fresh lemon juice over each and serve immediately.


I used thin sliced boneless pork chops for the dish. Chicken tenders or even a boneless rib steak would work well too. Just keep in mind the protein should be no more than 1 1/2" thick.


About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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