This Creamy Shiitake Mushrooms with Spinach and Green Peas recipe was born out of a craving for something cozy, simple, and nourishing.

I had a handful of fresh shiitake mushrooms on hand and a bag of sweet green peas in the freezer. A quick rummage through the fridge revealed some spinach, and the idea for this creamy, veggie-packed dish came to life. It’s the kind of recipe you can throw together in under 30 minutes, yet it feels like a small luxury on a busy weeknight.

Table of Contents

🛒 Ingredients for Shiitake Mushrooms with Spinach

1 tablespoon avocado oil (or butter for richer flavor)
1 small onion, finely chopped
2 cloves garlic, minced
200g shiitake mushrooms, sliced
1 cup green peas (fresh or frozen)
2 cups fresh spinach, roughly chopped
½ cup heavy cream (or use coconut cream or oat cream for dairy-free)
Salt and freshly ground black pepper, to taste
Optional: a pinch of nutmeg, chili flakes, or lemon zest for extra flavor

👩‍🍳 Step-by-Step Instructions

Heat the avocado oil in a large skillet over medium heat.
Add the chopped onion and cook for about 3–4 minutes, until it becomes translucent.
Add the minced garlic and cook for 1 more minute until fragrant.
Add the sliced shiitake mushrooms to the skillet. Stir occasionally and let them cook for 5–7 minutes, until they start to brown and shrink.
Stir in the green peas and spinach. Cook for 2–3 minutes, just until the spinach wilts and the peas are tender.
Pour in the cream and stir everything together. Let it simmer gently for 2–3 minutes, allowing the sauce to slightly thicken and coat the veggies.
Season with salt and pepper to taste. Add optional nutmeg or chili flakes if you’d like an extra layer of flavor.
Remove from heat and serve immediately. This dish is great on its own, but even better over grains like rice, quinoa, or pasta.

Serving Suggestions

Over Grains: Serve it atop steamed rice (white, brown, or jasmine). Try it with quinoa or couscous for a protein boost. Spoon it over creamy polenta for a cozy meal. Or serve it with buckwheat like I did (check out the photo).
With Pasta: Toss with cooked fettuccine, linguine, or penne. Add some grated Parmesan or nutritional yeast.
As a Side Dish: Pair with roasted or grilled chicken, fish, or tofu.
In a Wrap or Sandwich: Use as a filling for a warm flatbread or tortilla wrap with some fresh herbs and a squeeze of lemon. Add to a toasted baguette with melted cheese for a savory sandwich.
On Toast: Spoon over crusty bread or sourdough with a drizzle of olive oil or balsamic glaze for a simple snack or light meal.
Breakfast Boost: Serve alongside or on top of scrambled eggs, an omelet, or a savory frittata.

Wholesome Frittata Recipe with Green Peas and Feta Cheese

Variations

Vegan/Dairy-Free

Use coconut cream, oat cream, or cashew cream instead of heavy cream.
Swap butter for olive oil or vegan margarine.
Add nutritional yeast for a cheesy flavor boost.

Add Protein

Stir in cooked chickpeas or white beans for plant-based protein.
Toss in sautéed tofu cubes or tempeh for extra texture.
Add shredded cooked chicken or turkey for a non-vegetarian option.

Spicy Kick

Add chili flakes or fresh chopped chili while cooking the garlic.
Stir in a spoonful of Hot Sauce Adjika or Sriracha at the cream step.

Different Greens

Swap spinach for kale, Swiss chard, or arugula.
Mix in some chopped fresh herbs like parsley, basil, or thyme for extra aroma.

More Veggies

Add sliced bell peppers, zucchini, or cherry tomatoes for a colorful mix.
Toss in some roasted butternut squash or sweet potato cubes.

Grain Bowls

Serve the creamy mushroom-spinach mix over farro, barley, or bulgur for a hearty bowl.
Add toasted nuts or seeds (like pine nuts, walnuts, or pumpkin seeds) on top for crunch.

Cheesy Upgrade

Stir in grated Parmesan, Pecorino, or crumbled feta just before serving.
Sprinkle with mozzarella cheese.

FAQ

Q1: Can I use other types of mushrooms? Absolutely! Button, cremini, portobello, or oyster mushrooms all work well. Just adjust the cooking time if the mushrooms are larger or denser.

Q2: How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of cream or broth if it looks dry.

Q3: Can I freeze it? You can freeze it, but the texture of the spinach might change a bit. Freeze in a sealed container for up to 1 month and thaw in the fridge before reheating.

Q4: How can I make this recipe vegan? Use plant-based cream like coconut, oat, or cashew cream and replace butter with olive oil.

Q5: Can I make this recipe ahead of time? Yes, you can prepare it a day ahead. Store in the fridge and reheat before serving. Add fresh lemon juice or herbs after reheating for brightness.

Q6: What can I serve this with? It’s great over rice, quinoa, pasta, or as a side dish to grilled proteins. Toast or crusty bread also pairs well.

Q7: Can I add other vegetables? Definitely! Bell peppers, zucchini, cherry tomatoes, or kale are all great additions.

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