Dilly Spinach With Mushrooms Food

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 MUSHROOM QUICHE

Steps:

• Preheat the oven to 400 degrees F.
• Heat the oil in a large skillet over medium heat. When the oil is hot, add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms have browned, 5 to 6 minutes. Season with a pinch of salt and pepper. Remove the skillet from the heat.
• Press the pie crust into a deep, 9-inch tart pan with a removeable bottom (or a deep-dish pie pan). Layer the mushrooms and spinach into the crust and top with the cheese.
• Whisk together the half-and-half, eggs and a good pinch of salt and pepper in a large bowl. Pour the egg mixture into the crust.
• Place the pan on a rimmed baking sheet. Lightly cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. Let the quiche sit for 10 to 15 minutes, then remove from the pan, slice and serve.

SAUTEED SPINACH WITH MUSHROOMS

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.

SPINACH WITH MUSHROOMS

Steps:

• Pick over spinach, discarding tough stems and blemished leaves. There should be about 20 cups of ready-to-cook spinach.
• Bring enough water to boil to cover spinach when added. Add spinach and let cooking liquid return to boil. Stir down until leaves are wilted. Let simmer about 1 minute. Drain thoroughly. Run immediately under cold water until chilled. Squeeze to extract as much liquid as possible. There should be about 1 1/2 cups.
• Cut mushrooms into thin slices. There should be about 2 cups.
• Heat butter in saucepan and add mushroom slices. Cook about 5 minutes. Add garlic and cook briefly, stirring. Add spinach, salt and pepper. Cook briefly, stirring. Serve.

MUSHROOMS AND SPINACH ITALIAN STYLE

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 fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
• Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

HOT SPINACH DIP WITH MUSHROOMS

Steps:

• Put the spinach in a large microwave-safe bowl; cover with plastic wrap and pierce a few times to vent. Microwave until it starts wilting, about 4 minutes. Uncover and stir, then microwave until completely wilted, about 2 more minutes. Transfer to a colander and rinse under cold water; squeeze dry and set aside.
• Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion, poblanos and 1/2 teaspoon each salt and pepper and cook, stirring, until the onions are translucent, about 4 minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes. Reduce the heat to medium; add the garlic and flour and stir until incorporated, about 2 minutes.
• Gradually stir in the chicken broth and bring to a simmer. Add the sour cream and cook, stirring, until the liquid thickens, about 5 minutes. Remove from the heat and stir in all but a few tablespoons of the gruyere, then stir in the muenster and cilantro. Transfer to a food processor and add the spinach; pulse until finely chopped.
• Preheat the oven to 400 degrees F. Spread the dip in a 1-quart baking dish and sprinkle with the reserved gruyere. Transfer to the oven and bake until the cheese melts, about 6 minutes. Serve with bread.

SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 inch pan with nonstick spray.
• Soak mushrooms in hot water.
• In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
• Remove spinach from pan leaving some garlic and onions in pan.
• Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
• Add the mushroom soaking water(strained from any grit), white wine and herbs.
• Season with salt and pepper.
• Cook till liquid is all absorbed.
• Add crushed tomatoes.
• Simmer while preparing shells.
• Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
• Mix to blend.
• Adding salt and pepper to taste.
• Spoon evenly into shells and place into pan.
• Pour sauce over shells.
• Reserving some sauce for serving at the table.
• Bake covered for 30 minutes.
• Garnish with grated cheese.
• Mangia!

MUSHROOMS STUFFED WITH SPINACH AND WALNUTS

Steps:

• Wipe mushroom caps with damp cloth and set aside.
• Heat olive oil and butter together in a small skillet. Add onion and cook over medium heat, covered, until tender and lightly colored.
• Preheat oven to 400 degrees Fahrenheit.
• Add walnuts and garlic to onion and cook for another minute. Add spinach (defrosted and squeezed dry) and cook for 5 minutes, stirring constantly. Stir in crumbled cheeses, dill, and salt and pepper.
• Arrange mushrooms, cavity side up, in a baking dish. Divide spinach mixture among them.
• Set baking dish in upper third of oven. Bake 8-10 minutes, until filling is browned and mushrooms are heated through. Serve immediately.

MUSHROOM AND SPINACH SAUTE

Steps:

• In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.

CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS AND CHEESE

Steps:

• Preheat oven to 350°F Spray an 9-inch springform pan with vegetable spray.
• Wash spinash and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.
• In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage, Cheddar and Parmesan cheeses, whole egg, egg white, dill and pepper; mix well.
• Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.