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.
BAKED SPINACH AND RICOTTA ROTOLO RECIPE - (4.4/5)
Provided by rmulleni
Number Of Ingredients 23
Steps:
- 1.Preheat oven to 180C/350F. Tomato Sauce 1.Heat oil in a 22cm/9" ovenproof pan over medium high heat. 2.Add garlic and sauté for 10 seconds then add onion. 3.Cook onion until translucent and starting to turn golden, then add the remaining Tomato Sauce ingredients. 4.Simmer for 2 minutes to bring the flavours together, then remove from heat. 5.Scoop out 1 cup of the Tomato Sauce which will be used to drizzle over the dish at the end. Filling 1.Defrost the spinach in the microwave on high for 2 minutes. 2.Squeeze the excess water out of the spinach using your hands, then place in a large bowl. 3.Add remaining Filling ingredients and mix well to combine. I find it easiest (fastest) to do this with my hands. Assembling 1.As per the photo, lay out the lasagne sheet with the shorter end in front of you. The reason is that you want to roll these up so they are fatter than cannelloni. 2.Place ⅓ cup (packed) of filling onto the lasagne sheet. Dab some water on the end furthest away from you (to seal the roll), then roll up starting from the end closest to you. Finish with the seal down. 3.Continue with remaining lasagne sheets. 4.Cut rolls into 3 (so each piece is 3.5cm/1.5" wide). 5.Place the rolls into the tomato sauce with the filling facing up. 6.Drizzle the reserved Tomato Sauce over the rotolo, then bake for 20 minutes. 7.Remove from oven and scatter the mozzarella over. Return to oven for 10 minutes or until the cheese is bubbly and golden. 8.Let stand for 5 minutes before serving. Notes 1. Don't worry if your lasagne sheets are not exactly the same size, so long as they are the right size for rolling up (or cut to size) you can use any size you want. 2. Passata is pureed tomato, thinner than tomato paste and smoother than crushed tomatoes. You can substitute with crushed tomatoes but you will need to add about ⅓ cup of water when simmering the sauce otherwise it will dry out too much when baking. 3. You can substitute the frozen with fresh spinach if you want. You will need 200g/7oz of fresh spinach. Add it raw to the filling mixture, but before doing so you will need to squeeze it (a handful at at time) to get the excess liquid out, otherwise your filling will be watery. 4. Tomato passata is just pureed canned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes. 5. To make ahead, this is best frozen before baking. Assemble the dish but do not put the cheese on (because if you bake it the whole time with the cheese, the cheese will burn), freeze in an airtight container, then defrost completely before baking (follow the recipe instructions). You will probably need to add 5 minutes to the baking time. If you freeze it after baking it: defrost completely then sprinkle with 2 tablespoons of water (most of it over the pasta sauce) per 6 pieces of rotolo before reheating. If you reheat it in the microwave, stick it under the grill/broiler for a few minutes (after reheating it) to make the top crunchy again, and I also recommend adding some fresh cheese, just to freshen the dish up. To reheat it in the oven, reheat at 180C/300F covered until just warmed through. Then remove the cover, scatter over some fresh cheese then return to oven until the top is crunchy, the cheese melted and the rotolo is heated through.
SPINACH-MUSHROOM ROTOLO
If you love spinach and mushrooms, you are going to love these little rolled-up bundles of flavor. If you don't want to make the Marinara sauce, just substitute your favorite recipe or 32 oz. jarred sauce. From 1001 Low-Fat Recipes.
Provided by TheGrumpyChef
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For Marinara:.
- Saute onions and garlic in oil in large saucepan until tender, about 5 minutes.
- Stir in tomatoes, wine, and tomato paste; heat to boiling.
- Reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. Stir in lemon juice, salt and pepper.
- For Rotolo:.
- Coat large skillet with cooking spray: heat over medium heat until hot.
- Cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. Add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. Cook, uncovered, over medium heat until liquid is gone, about 10 minutes. Cool.
- Combine cheeses, salt, and pepper in bowl; stir in mushroom mixture.
- Spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish.
- Spoon marinara sauce over rotolo.
- Bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.
Nutrition Facts : Calories 319.9, Fat 6.1, SaturatedFat 1.1, Cholesterol 1.5, Sodium 535.1, Carbohydrate 51.9, Fiber 5.8, Sugar 8.7, Protein 13.3
SHEET-PAN ROASTED MUSHROOMS AND SPINACH
If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.
Provided by Millie Peartree
Categories weekday, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
- Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.
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 & SPINACH RISOTTO
I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 409 calories, Fat 22g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 667mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 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
SPINACH & RICOTTA ROTOLO
Theo Randall shares his recipe for a classic Italian dish that transforms homemade pasta into something special - our step-by-step instructions make it easy to follow
Provided by Theo Randall
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 2h15m
Number Of Ingredients 12
Steps:
- Begin by making the Simple tomato sauce, heat the olive oil in a saucepan, add the garlic clove and cook until just softened. Add the chopped tomatoes and season. Cook slowly for 25 mins, stirring now and then, until very thick. Do this a day or two ahead of assembling the rotolo, or freeze it for up to 2 months.
- Wilt the spinach in a pan over a medium heat, then leave to cool. Squeeze well to remove the excess water, then roughly chop the spinach. Season and leave to cool completely.
- Gently fry the garlic in the butter until softened, then remove from the heat and add the marjoram. Tip into a bowl and add the spinach, ricotta and Parmesan.
- Roll out the pasta (see step-by-step images). Cut the sheets into 3 or 4 pieces, each roughly 40cm long, and place them on a white tea towel. Using a little water and a pastry brush, stick the sheets together, allowing a 1cm overlap.
- Using a spatula, spread the filling over the pasta as evenly as possible, leaving a 1cm border around the edge.
- Fold over the edge of the pasta nearest to you and, using the tea towel and the weight of the pasta, roll it away from you like you would a Swiss roll.
- Brush the open edge of the pasta with a little water and press together to seal.
- Wrap the pasta roll tightly in the tea towel and tie a piece of string round it every 10cm or so (or use a butcher's knot - see step-by-step images). Tie the ends with string to secure them, leaving a long piece of string at each end to act as a handle.
- Bring a large pan of salted water to the boil (a fish kettle is ideal, but a deep roasting tin filled with water works well too) and cook the rotolo for 20 mins. Remove from the water and leave to cool. Heat oven to 190C/170C fan/gas 5.
- Gently unwrap the rotolo and cut it into 3cm slices. Arrange the slices in a baking dish. Spoon over the Simple tomato sauce, sprinkle with Parmesan and drizzle with a little olive oil. Bake for 15 mins until the pasta is hot and crisping around the edges.
Nutrition Facts : Calories 493 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
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