STEAK & MUSHROOM FLORENTINE
Our Steak & Mushroom Florentine recipe is a satisfying take on weeknight dinner. With savoury mushroom flavour, loads of spinach and pasta or rice, your dish will be ready in 25 minutes!
Yield 4
Number Of Ingredients 9
Steps:
- Brown beef well in heated oil at medium-high heat in large non-stick skillet. Reduce heat to medium.
- Add onion and garlic and cook until tender-crisp. Add spinach and cook until wilted.
- Stir in soup,water and pepper; heat to a boil. Reduce heat to low. Cook until mixture is hot and bubbling. Sprinkle with additional pepper,if desired. Serve over rice or noodles.
Nutrition Facts :
MUSHROOM FLORENTINE
From a little old cookbook called "Virginia Seasons." My written notes at the top of this one say, "Wonderful!" I last made it in 1994 -- time to make it again!
Provided by vrvrvr
Categories Vegetable
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
- Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
- Lightly butter a 9" pie plate.
- Line pie plate with cooked spinach.
- Top with mushrooms.
- Drizzle melted butter over.
- Top with cheese and pepper.
- (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
- Bake uncovered at 350 for 20 minutes until sizzling.
Nutrition Facts : Calories 200.6, Fat 15.5, SaturatedFat 9, Cholesterol 40.1, Sodium 653.3, Carbohydrate 7.9, Fiber 3.9, Sugar 2.6, Protein 11
MUSHROOM FLORENTINE SOUP
I have been doing a low carb diet and found this recipe on Linda's Low Carb Menus & Recipes and thought I would give it a try. It is wonderful. And tastes so rich. Very good soup and good for you.
Provided by virginia duncan
Categories Cream Soups
Time 40m
Number Of Ingredients 10
Steps:
- 1. Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
- 2. Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender. The mushrooms may get caught a bit in the blender blades, but keep going and they'll eventually all end up in the soup.
- 3. Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve at once.
- 4. makes 2-3 servings. Don't freeze. per 1/2 recipe: 317 calories; 28g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs.
PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
PORTOBELLO MUSHROOMS FLORENTINE
Steps:
- Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.
Nutrition Facts : Calories 126 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 472mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges
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