Spinach And Mushroom Medley Recipe 45 Recipes

SAUTEED SPINACH AND MUSHROOMS

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.

SPINACH AND MUSHROOM MEDLEY RECIPE - (4/5)

Steps:

• 1 Add oil to wok and heat over medium-high. Add garlic and stir-fry 10 seconds; add mushrooms and cook 2 minutes. 2 Add spinach, cover, and simmer for 2 to 3 minutes (spinach will begin to wilt). When ready to serve, season with lemon juice, salt, and pepper.

CREAMY MUSHROOM & SPINACH PASTA

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.

MUSHROOM MEDLEY WITH SPINACH, GINGER AND SOY

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute.
• Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes.
• Add spinach and green onions and stir until spinach wilts, about 2 minutes.
• Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.

MUSHROOM MEDLEY WITH SPINACH, GINGER AND SOY

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute. Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.

MUSHROOM MEDLEY WITH SPINACH

Steps:

• Heat oil in large nonstick skillet over high heat until hot.
• Add all mushrooms and saute until brown and almost tender, stirring constantly, about 10 minutes.
• Add bell pepper, ginger and garlic and sauté 1 minute.
• Add spinach and green onions and stir until spinach wilts, about 2 minutes.
• Stir in soy sauce.
• Season to taste with salt and pepper.
• Transfer to a serving bowl and serve immediately.

MUSHROOM MEDLEY

Steps:

• Add oil to large nonstick frying pan or skillet over high heat. Add mushrooms and red pepper and saute for about 5 minutes, stirring occasionally.
• Stir in garlic and green onions. Continue to cook and stir for a couple of minutes longer.
• Add salt and pepper to taste.
• Nutritional Information: Per serving: 54 calories, 2 g protein, 5 g carbohydrate, 3.5 g fat, 0.3 g saturated fat, 1.5 g fiber, 4 mg sodium (not including added salt). Calories from fat: 58%.