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.
SPINACH AND MUSHROOMS WITH TRUFFLE OIL
Make and share this Spinach and Mushrooms With Truffle Oil recipe from Food.com.
Provided by Vicki in AZ
Categories Vegetable
Time 21m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in large nonstick skillet over medium high heat.
- Add mushrooms and saute until brown and liquid evaporates, about 8 minutes.
- Add shallot and saute 2 minutes.
- Add spinach 1/3 at a time and allow each batch to wilt slightly before adding the next batch, about 2 minutes per batch.
- When all spinach is wilted and heated through, stir in truffle oil and season with salt & pepper.
Nutrition Facts : Calories 298.1, Fat 22.4, SaturatedFat 14.2, Cholesterol 71, Sodium 157, Carbohydrate 5.7, Fiber 0.5, Sugar 1.7, Protein 19.4
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
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
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 :
SAUTEED SPINACH WITH MUSHROOMS
Not many ingredients but fresh is the key! Your kids shouldn't even mind eating spinach or mushrooms after tasting this. I have been making this dish for years and now don't really even need to measure ingredients. I just make to taste and we usually have this as a side dish for red meat. Pick your favorite mushroom. I like to use cremini. I have used portobello before but the gills make this dish an ugly brown color, so if you use portobello, remove the gills. The original recipe calls for boiling the spinach for one minute before sauteing but I skip that step now and just throw the bag of baby spinach in the saute pan and it wilts in the pan. It's your choice. Also, be gentle with the salt and pepper because too much ruins the dish. It's best to use a little then add more if needed after tasting, but most times you won't want to ruin the flavor.
Provided by southern_gal12000
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring water in a large pot to a boil (enough to cover spinach). Add the spinach and cook for 1 minute or less. * (This step is for spinach not cleaned and in a bag so I usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.).
- * Drain in colander and let cool. Squeeze spinach to extract moisture and chop.
- Melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often.
- Add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. Cook thru stirring about 30 seconds.
- Sprinkle with chopped garlic, stir and cook for a few more minutes. Serve immediately.
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- Cook your pasta according to the package instructions. (Note: If you are using bean-based pasta, rinse your pasta after draining it.) Set your pasta aside.
- While your pasta is cooking, in a large skillet, combine 2 Tbsp of your truffle oil, mushrooms, garlic, salt, and pepper. Mix until the mushrooms are fully coated and saute for about 10-12 minutes until they have turned a dark brown. Remove the mushrooms from the heat.
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