Creamed Spinach With Mushrooms And Onions Food

CREAMED SPINACH & MUSHROOMS

Steps:

• Heat 1 Tbsp. oil in large skillet over medium high heat; add onions and cook for 2-3 minutes, until translucent. Add mushrooms cook for 5 minutes, or until browned. Add spinach, nutmeg, salt and pepper and cook until spinach is wilted. Remove pan from heat and set aside.
• Heat remaining oil over medium heat. Whisk in flour and cook, stirring 1-2 minutes, or until bubbling. Slowly whisk in milk and continue to whisk until bubbling. Remove from heat. Add cheese and mix until melted.
• Add cheese to vegetable mixture and mix until well combined.

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.

CREAMED SPINACH & PEARL ONIONS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pearl onions; cook and stir until tender, 6-8 minutes. Stir in cream. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes., Stir in cheese, salt and pepper. Add spinach; cook, covered, until spinach is wilted, 3-5 minutes, stirring occasionally.

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.

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.

CREAMED SPINACH II

Steps:

• Prepare spinach according to package directions; drain well.
• In a large saucepan over medium-high heat, combine spinach, mushroom soup and butter. Bring to a low boil. Season with garlic salt to taste.

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

CREAMED SPINACH

Steps:

• Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

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 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!

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.

HEALTHY COOKED SPINACH AND MUSHROOMS

Steps:

• Heat oil in a large 10- to 12-inch skillet over medium heat. Add mushrooms and onion; cook and stir until soft, about 5 minutes. Add garlic and cook, stirring, for 2 minutes; do not let burn.
• Add spinach and cook and stir until it completely shrinks down, 3 to 4 minutes. Squeeze in juice of lemon and add salt and pepper. Cook for 1 minute. Remove from heat and let cool slightly before serving.

SO SIMPLE CREAMED SPINACH

Steps:

• Prepare spinach according to package directions.
• Drain well.
• Melt margarine.
• Add mayonaise to margarine; stir to blend.
• Combine mayo/margarine with drained spinach.
• Put in ovenproof casserole dish.
• Sprinkle with Parmesan cheese.
• Heat in 350 oven for 20-30 minutes, or in microwave on high for 2-3 minutes.

ONION, MUSHROOM AND SPINACH SAUTE (FOR TWO)

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.