Creamed Spinach And Mushrooms For One Food

CREAMED SPINACH AND MUSHROOMS

Steps:

• In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.

SAVORY CREAMED SPINACH AND MUSHROOMS

Steps:

• On low heat, melt butter in a large pan. Cook onions for 20 minutes, until transparent and lightly browned.
• Increase the heat to medium-high and add mushrooms. Season liberally with kosher salt. Cook until they are done shrinking and are a deep brown color.
• Stir in garlic. Cook for 30 seconds, until fragrant.
• Add spinach, one handful at a time, until all of the spinach is incorporated. Cook for another 2-3 minutes until the spinach has completely wilted, then turn off the heat.
• While the pan is still hot, stir in cream cheese and season salt and pepper. Serve warm.

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.

CREAMED SPINACH AND MUSHROOMS FOR ONE

Steps:

• Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add spinach and mushrooms; cook and stir until spinach is almost completely wilted and mushrooms are cooked, 3 to 4 minutes.
• Add garlic powder, pepper flakes, salt, and pepper; stir to combine. Add Parmesan cheese and cream cheese and stir until completely incorporated.

CREAMY SPINACH AND MUSHROOM PENNE PASTA

Steps:

• Heat oil in skillet on medium heat and saute onions and garlic until tender.
• Add mushrooms and spinach and saute until heated through.
• Add herbs and spices. Mix well.
• Mix in tomato sauce, and diced tomatoes.
• Simmer, covered, for 15 minutes.
• Meanwhile, cook penne pasta according to package directions in a large pot.
• Drain pasta and return it to the large pot.
• Stir in in parmesan cheese and light cream cheese. Mix well.
• Add prepared sauce to pasta and mix until well combined.
• Serve topped with extra parmesan cheese, if desired.
• Note: Spike seasoning can be substituted with another all-purpose seasoning, if desired.

CREAMED MUSHROOM AND GREENS (SPINACH, CHARD)

Steps:

• Steam the greens (remove from the stem, if applicable, and tear in to bite size pieces) in a steamer until tender. Should only take a few minutes.
• Meanwhile, melt 2 T of oil in a large skillet (I use a cast iron one) and saute the onions and mushrooms until soft. Remove to a platter.
• If you need more oil, add up to 2 tablespoons more. Add the flour and stir until thick and slightly browned. Add the cream cheese and stir, breaking up until it is mixed into the flour mixture.
• Add the coconut milk and seasonings and stir until combined and thick.
• Add back in the reserved mushrooms and onions and the greens. Stir and warm through.

CREAMED SPINACH WITH MUSHROOMS AND ONIONS

Steps:

• If using fresh spinach, unbundle and soak in a sink full of cold water.
• Swish around and drain water out of the sink.
• Repeat.
• This is to remove sand and grit.
• Chop coarsely when ready to cook.
• Drain spinach and steam on medium heat in large pan.
• Meanwhile saute mushrooms, onion and garlic in oil on med-high heat.
• When spinach is tender, drain all remaining water (if any water remains the dish will be too watery) and add mushroom/onions.
• Turn off heat and stir in sour cream, add salt and pepper to taste and mix well.
• Add more sour cream if you wish-- this is up to the cook.
• Serve hot and enjoy!