MUSHROOM AND SPINACH SAUTE
Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
MUSHROOM AND SPINACH SIDE DISH
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands. This recipe was a Dr Weils Recipe of the day !
Provided by Kristine L.
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes.
- Wash and slice the fresh mushrooms and remove any tough stems.
- In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid.
- Stir well, cover and cook gently for 5 minutes.
- Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
- Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
STIR-FRIED MUSHROOMS & SPINACH WITH GOLDEN ONIONS
A perfect accompaniment to Indian lamb - with a lovely contrast of textures. Superhealthy - this recipe counts as 2 of your 5-a-day
Provided by Good Food team
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
- Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
- Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.
Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium
MUSHROOMS AND SPINACH ITALIAN STYLE
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
Provided by Salvatore
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
- Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g
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