SPINACH AND MUSHROOM CASSEROLE
This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.
Provided by CathyM
Categories Side Dish Casseroles Spinach Casserole
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
- Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
- Bake in preheated oven for 20 minutes.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g
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.
SAUTEED SPINACH AND MUSHROOMS
This side pairs well with seared steak, shrimp, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook, undisturbed, 2 minutes. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Add 1 tablespoon oil, garlic, and shallot, and cook, stirring, until shallot is softened, 3 minutes. Season with salt and pepper. Add spinach and cook, stirring, until wilted, 2 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 112 g, Fat 7 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
MUSHROOM & SPINACH RISOTTO
Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
- Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
- Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
- Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.
Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium
MUSHROOM SPINACH DIP
This thick creamy mixture is easy to stir up and gets its fresh flavor from mushrooms, spinach and green onions. Serve it in the fun Easter Bunny bread (below) or in a bowl with a platter of crackers or crunchy vegetables.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 cups.
Number Of Ingredients 7
Steps:
- In a bowl, combine the spinach, sour cream, mayonnaise, soup mix, mushrooms and onions; mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.
Nutrition Facts :
SPINACH AND MUSHROOMS
Warm sauteed spinach and fresh, garlicky mushrooms make for a perfect combination that tastes terrific and looks impressive, too. Joyce Frey - Macksville, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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., Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.
Nutrition Facts :
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
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
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
CREAMY MUSHROOM & SPINACH PASTA
Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
- Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
- Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
MUSHROOM DELIGHT
Make and share this Mushroom Delight recipe from Food.com.
Provided by tantuni
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- 1-Cut mushrooms into 1/3 inch wide or even smaller cubes.
- 2-In a non-stick skillet, melt 1 tablespoon butter on medium high and add the mushroom cubes.
- 3-Stir mushrooms until all of their water is reduced.
- 4-In a small bowl, beat the eggs adding salt and black pepper.
- 5-When there is no more mushroom juice left in the skillet, add the egg mixture stirring occasionally.
- 6-Once the eggs are completely cooked, turn off the heat.
- 7-In another small bowl, mix plain yogurt with minced garlic making it a creamy mixture.
- 8-In a small pan, melt 1 tablespoon of butter adding paprika.Wait until butter starts bubbling and once bubbled take off the heat.
- 9-In a plate, first put the cooked mushroom-eggs, add the yogurt mixture on top of that and finally serve some of the melted butter-paprika on the very top.
- 10-Season it with dried mint and serve.
Nutrition Facts : Calories 393.4, Fat 28, SaturatedFat 14.3, Cholesterol 477.4, Sodium 313.7, Carbohydrate 14.6, Fiber 1.8, Sugar 11.4, Protein 23
SAUTEED SPINACH AND MUSHROOMS
My husband and I love sauteed spinach, sauteed mushrooms, sauteed onions, and sauteed garlic. So, we put it all together with some tomatoes to add some zip.
Provided by Marilyn
Categories Fruits and Vegetables Mushrooms
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
- Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
- Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 7.7 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 377.6 mg, Sugar 2.7 g
CREAMY SPINACH & MUSHROOM PENNE
Make a speedy, nutritious pasta supper with garlicky mushrooms and spinach. Cashew nuts and dried mushrooms create a deliciously creamy yet light sauce
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 8
Steps:
- Cook the penne following pack instructions and put the kettle on to boil. Meanwhile, put the cashews and dried mushrooms in a medium heatproof bowl along with the bouillon powder, and pour over 200ml boiling water from the kettle. Leave to soak for 5 mins. After this time, blitz the mixture with a hand blender until smooth and creamy.
- Heat the oil in a large non-stick frying pan over a medium heat and fry the fresh mushrooms and garlic for a couple of minutes until just starting to soften. Add the spinach and continue to cook, stirring frequently until the spinach has wilted. Drain the pasta, reserving a little of the cooking water. Tip the pasta into the pan with the mushroom mixture, season with plenty of black pepper and toss everything together well. Remove from the heat and stir through the creamy mushroom sauce, adding a drop of the reserved cooking water if needed to loosen. Serve straightaway.
Nutrition Facts : Calories 483 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
MUSHROOM SPINACH DELIGHT
This easy creation can be served as a one-dish vegetarian meal, or forget about the pasta and sauce and just serve the veggies as a side dish. This was created one night recently when I couldn't decide on dinner.
Provided by Lennie
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cheese tortellini according to package directions; heat alfredo sauce in the microwave or in a saucepan.
- Meanwhile, place oil and butter in a skillet over medium heat and add garlic; saute for 30 seconds then add mushrooms to pan.
- Drain cooked tortellini and return to pot, pour in heated alfredo sauce and stir well; place tortellini and sauce in a preheated shallow serving bowl (rinse with very hot tap water then quickly dry).
- As mushrooms are cooking, they will start to release their liquid; when this happens, add salt and pepper to taste, and basil; stir.
- Now add baby spinach to pan but do not stir.
- Let spinach steam on top of mushrooms for about 1 minute, then stir; very quickly the spinach will wilt, which indicates it's done; don't overcook.
- Pour vegetable mixture on top of tortellini; try to keep it in centre rather than all over top.
- If desired, very lightly dust with freshly grated nutmeg; a light touch must be used or the flavour will be too overpowering.
- Serve immediately, with parmesan cheese on the table for those who want it.
Nutrition Facts : Calories 53, Fat 4.5, SaturatedFat 1.1, Cholesterol 2.5, Sodium 20.8, Carbohydrate 2.5, Fiber 0.8, Sugar 0.7, Protein 1.7
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