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.
BALSAMIC SPINACH AND MUSHROOMS
An incredibly fast and easy side dish, these Balsamic Spinach and Mushrooms are a new favorite in our house that's packed full of flavor and nutrition!
Provided by Tracy
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat olive oil in a large, wide saute pan or skillet on medium high heat.
- Add mushrooms and saute for about 8-10 minutes, stirring occasionally until mushrooms begin to soften, brown, and are cooked through. Add salt and onion powder and garlic and cook for 1-2 minutes, stirring to ensure it doesn't burn.
- Turn down heat to medium and add spinach and turn with tongs until wilted (add in bunches if it all doesn't fit in the pan at once) Just before it's done, drizzle on balsamic vinegar and give a final toss.
- Plate and serve immediately.
Nutrition Facts : ServingSize 4 g, Calories 84 kcal, Carbohydrate 6 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Sodium 206 mg, Fiber 2 g, Sugar 2 g
ITALIAN MUSHROOMS AND SPINACH
Adapted from a recipe by Salvatore at allrecipes.com. A typical vegetable side dish from Apulia in Southern Italy. Start with the lower amounts of balsamic vinegar and white wine, and add more if needed to suit your taste. Omit the parmesan cheese to make it vegan.
Provided by DrGaellon
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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 saute until they begin to shrink, about 3 to 4 minutes.
- Add the wine and simmer 3-4 minutes until volume reduces by half.
- Add the vinegar and spinach, and saute, stirring constantly, for a few minutes, or until spinach is wilted.
- Season with salt and pepper to taste, and sprinkle with fresh parsley and parmesan cheese. Serve hot.
Nutrition Facts : Calories 149.5, Fat 9.2, SaturatedFat 2.1, Cholesterol 5.5, Sodium 164.2, Carbohydrate 9.2, Fiber 3, Sugar 3, Protein 8.2
SAUTEED SPINACH WITH MUSHROOMS AND GARLIC
A simple and very quick side dish that goes well with almost anything. I especially like it chicken fixed anyway.
Provided by Danzy
Categories Spinach
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and olive oil together.
- Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
- Season to taste with salt and freshly ground black pepper.
- Garnish with crumbled feta cheese just before serving.
Nutrition Facts : Calories 70.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 46.1, Carbohydrate 2.5, Fiber 1, Sugar 0.7, Protein 2
BALSAMIC MARINATED PORTOBELLO MUSHROOMS WITH SHRIMP AND SPINACH
I just saw this made on The Chew (ABC) and it looked delicious, so I am putting it here for safe-keeping. When I make it, I won't use the raisins, as I don't care for them. Also, you can use the leftover marinade to create a sauce for the shrimp. She didn't specify the size of the shrimp, but they looked medium to me. Plan ahead, cooking time does not include the marinading time.
Provided by Scoutie
Categories Vegetable
Time 20m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the balsamic vinegar, olive oil, honey and smashed garlic. Season with salt and pepper. Put the portobello mushrooms in a resealable plastic bag and pour the marinade over the mushrooms. Marinade for 1 to 2 hours.
- Place a grill pan over medium-high heat or you can also grill them outside. Remove the mushrooms from the marinade and reserve the marinade. Season the mushrooms with salt and pepper and drizzle with a bit of olive oil. Place on the grill and cook for 2 to 3 minutes per side, or until the mushrooms are tender. Once cooked, transfer to a serving platter.
- Heat a large saute pan over medium-high heat and add 2 to 3 tablespoons of olive oil. Add in the sliced garlic and raisins and saute for about 1 minute. Add the chili flake.
- Toss in the shrimp and season with salt and pepper. Toss to coat in the garlic and raisin mixture. After about 2 minutes of cooking, when the shrimp is just turning pink, deglaze with about 1/4 cup of the marinade. Add the spinach and season with salt and pepper. Toss to coat and after about 30 seconds, pour on top of the plated portobellos.
- Garnish with the chopped chives and serve with honey mustard and lemon wedges.
Nutrition Facts : Calories 363.7, Fat 22.8, SaturatedFat 3.2, Cholesterol 57.1, Sodium 329.8, Carbohydrate 31.9, Fiber 3.3, Sugar 23.7, Protein 10.6
GRILLED CHEESE WITH MUSHROOMS AND SPINACH
Whip up this Grilled Cheese with Mushrooms and Spinach for a lunch entrée. See how great these veggies taste grilled between two pieces of bread & cheese!
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large frying pan, melt 2 tbsp. butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.
- Fill bread slices with cheese, mushrooms and onions and spinach. Spread outsides of sandwiches with butter. Cook in large skillet on medium heat 3 minutes on each side or until golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ONION, MUSHROOM AND SPINACH SAUTE (FOR TWO)
Getting more spinach into our diet is something I've been working on lately, but not everyone likes just plain spinach. This recipe adds spinach to fried onions and mushrooms. The balsamic vinegar is wonderful but substitute a splash of lemon juice if you like. Easily doubled.
Provided by Cookin-jo
Categories Spinach
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a medium saute pan on medium heat.
- Add olive oil.
- Add onions and mushrooms, stirring for 5-10 minutes, until golden brown, adding garlic halfway through.
- Add spinach and stir a minute or two, until spinach is just wilted.
- Remove from heat and add balsamic vinegar, salt and pepper to taste.
Nutrition Facts : Calories 64.1, Fat 2.6, SaturatedFat 0.4, Sodium 29.2, Carbohydrate 8.7, Fiber 2.2, Sugar 3.7, Protein 3.3
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- Preheat large skillet to medium high. Add butter and olive oil to pan (butter for flavor, oil for higher smoke point). When the butter is melted, add the mushrooms in a single layer. If your skillet is not large enough to hold all the mushrooms in a single layer, cook the mushrooms in two batches so they will brown, rather than steaming.
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- Reduce heat to medium low. Add garlic and another splash of olive oil if it's looking dry, along with half the spinach. Cover for 30 seconds to wilt the greens. Stir, add the other half of the spinach, and cover for another 30 seconds.
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