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.
MUSHROOM AND SPINACH SAUTE
Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
WILTED GARLIC SPINACH
"You don't have to be a spinach fan to happily eat up these greens," assures Dotty Egge, a field editor from Pelican Rapids, Minnesota. Soy sauce gives her energy-packed dish an Asian twist. "I serve it over rice or as a side. Try garnishing it with toasted sesame seeds."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cornstarch, sugar, broth, soy sauce and sesame oil until smooth; set aside. , In a small skillet, saute the garlic in canola oil for 1 minute. Stir broth mixture and add to skillet. Cook and stir over medium heat until slightly thickened. Add spinach; cook and stir for 2 minutes or just until spinach is wilted and coated with sauce. Serve with a slotted spoon.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED SPINACH AND MUSHROOMS
This side pairs well with seared steak, shrimp, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook, undisturbed, 2 minutes. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Add 1 tablespoon oil, garlic, and shallot, and cook, stirring, until shallot is softened, 3 minutes. Season with salt and pepper. Add spinach and cook, stirring, until wilted, 2 minutes. Season to taste with salt and pepper.
Nutrition Facts : Calories 112 g, Fat 7 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
- Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
- To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
- Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
- Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g
FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH
Provided by Molly O'Neill
Categories easy, quick, weekday, main course
Time 10m
Yield Four servings
Number Of Ingredients 9
Steps:
- Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
- Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 1 gram, TransFat 0 grams
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.
WHITE MUSHROOMS AND SPINACH
This recipe is all about extracting the water from the mushrooms and the spinach to intensify the flavor. The Marsala adds nice acidity to the dish.
Provided by Alex Guarnaschelli
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
- Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet 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 tender 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, if using, and serve warm.
WILTED SHIITAKE SPINACH SALAD
Spinach salad takes on an Asian flair with shiitake mushrooms, baby corn, sesame oil and edamame. A warm rice vinegar dressing and a sprinkling of sesame seeds completes taste experience.-Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute mushrooms with salt and pepper in 1 tablespoon oil until tender. Meanwhile, cook edamame according to package directions. Set aside., In a salad bowl, combine the spinach, mango, corn, radishes, cucumber, cilantro, almonds, onion, mushrooms and edamame., In a small skillet, saute garlic in remaining oil for 1 minute. Add vinegar and pepper flakes; bring to a boil. Pour over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 141 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
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
SPINACH AND MUSHROOMS WITH TRUFFLE OIL
Provided by Rick Rodgers
Categories Mushroom Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Dinner Spinach Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
- Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
- Sold at some supermarkets and at specialty foods stores and Italian markets.
SAUTEED SPINACH WITH MUSHROOMS
Just like the spinach side dish I had at an expensive Chicago steak house! I only use fresh spinach for this, but it can be used with frozen. Just substitute 4 pkg. (10 oz. each) frozen spinach leaves, thawed and drained, for the fresh spinach. Cook mushrooms and garlic as directed. Add spinach; cook until heated through, stirring frequently. Continue as directed. From Kraft foods website.
Provided by Becky Running Far a
Categories Spinach
Time 18m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- HEAT oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir until mushrooms are tender. Reduce heat to medium.
- ADD spinach; cook and stir 5 minutes or until spinach is wilted but still bright green.
- STIR in salt and pepper; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 81.8, Fat 5.1, SaturatedFat 1.3, Cholesterol 3.7, Sodium 227.7, Carbohydrate 5.6, Fiber 2.8, Sugar 1, Protein 5.8
WILTED SPINACH WITH ROASTED GARLIC
Provided by Sara Foster
Categories Garlic Side Sauté Vegetarian Low Cal Spinach Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F. Place garlic on foil; drizzle with 1 tablespoon oil. Wrap garlic in foil; roast until soft, about 20 minutes.
- Heat remaining 3 tablespoons oil in large pot over medium-high heat. Add spinach and garlic with oil from foil packet. Sauté until spinach is wilted, about 2 minutes. Season with salt and pepper. Transfer spinach to bowl and serve.
SAUTéED SPINACH WITH MUSHROOMS
Win over everyone around the table with the rich flavors of garlic and Parmesan cheese in our Sautéed Spinach with Mushrooms! This simple recipe for Sautéed Spinach with Mushrooms only takes 20 minutes to make and pairs well with any entrée.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir 3 to 5 min. or until mushrooms are tender.
- Add spinach; cook and stir on medium heat 4 to 5 min. or just until spinach is wilted.
- Stir in pepper; sprinkle with cheese.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
WARM MUSHROOM & WILTED SPINACH SALAD
Growing up we used to have a salad like this all the time, and it was about the only way I would eat spinach. Still love this combination. I think this particular recipe originated from the side of a bag of mushrooms. I have tweaked it over the years because I don't like to cook the spinach, I prefer to just toss the hot hot dressing over the spinach, which just wilts it enough without cooking it. I'm always throwing bread loaf ends into the freezer, this is a good recipe to use some of them in. Toss the final salad with cheese if you like. Beware, your house will smell like vinegar!!
Provided by magpie diner
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Shred the spinach by hand into a large bowl. Add the sliced onion and red pepper to the spinach.
- Toast the bread and then cut it into crouton style cubes. Alternatively, you could cut into cubes first and toast it in the oven so they get toasty all over. Do whichever time permits. Add to the spinach.
- Warm the oil in a saute pan over medium heat. Add in the garlic and let it cook for a few minutes, being careful not to burn. Stir in the lemon juice, the oregano, basil and mustard, and finally the mushrooms. Let the mushrooms cook for about 5-7 minutes and adjust the seasoning, adding in freshly ground pepper and a little sea salt. It should taste like hot salad dressing at this point. If you prefer it tangier, add more lemon juice or a little wine vinegar.
- You should have enough dressing in the pan to fully coat the spinach now, but you can add another tbsp or so of olive oil if you feel like it's not enough. Just make sure it's nice and hot.
- Toss the hot dressing over the spinach. Toss well so that the spinach wilts. Toss in the parmesan cheese if desired. Serve warm & enjoy!
Nutrition Facts : Calories 235.3, Fat 15.2, SaturatedFat 2.2, Sodium 202.8, Carbohydrate 19.6, Fiber 5.5, Sugar 5.7, Protein 9.3
SPINACH AND MUSHROOMS WITH ANCHOVIES
Steps:
- If bulk spinach is used, tear off and discard any tough stems and blemished leaves. If necessary, rinse and drain the spinach. There should be about 18 to 20 cups, loosely packed.
- Thinly slice the mushrooms. There should be about 3 cups.
- Finely chop the anchovies. There should be about 3 tablespoons.
- Heat the butter in a large, deep skillet and add the shallots. Cook about 30 seconds, stirring, and add the mushrooms. Cook until wilted. Add the anchovies, and stir to blend. Add the spinach, salt and pepper, and cook, stirring and turning the spinach leaves until they are wilted, about 1 or 2 minutes.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 720 milligrams, Sugar 2 grams, TransFat 0 grams
FLOUNDER FILLETS WITH MUSHROOMS AND TOMATOES
Provided by Pierre Franey
Categories lunch, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a skillet. Add mushrooms, and cook briefly over medium-high heat, shaking the pan until mushrooms are lightly browned. Add garlic; do not brown. Add tomatoes, lemon juice, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and keep warm.
- Spread sesame seeds on a large platter. Season fillets with salt and pepper. Lay them over the sesame seeds on one side, then on the other to coat them lightly.
- Heat corn oil in a large nonstick skillet, and place fillets in it without crowding. Cook over high heat until fillets and seeds are lightly browned on both sides. Time will vary depending on thickness of fillets.
- Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 649 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED SPINACH, MUSHROOMS AND PANCETTA
quick and easy, i adapted this from a recipe in fine cooking for braising kale- this was so much quicker and tasted great!.
Provided by chia2160
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oil in pan.
- add pancetta, onion, red pepper flakes and garlic, saute until tender, 5 minutes.
- add mushrooms, saute 5-7 mintes more.
- add spinach, saute until soft and add nutmeg and pepper to taste, stir in, remove from heat.
- season to taste and serve.
Nutrition Facts : Calories 94.8, Fat 3.4, SaturatedFat 0.5, Sodium 183.2, Carbohydrate 12.5, Fiber 5.9, Sugar 2.7, Protein 8.5
MUSHROOMS AND SPINACH ITALIAN STYLE
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
Provided by Salvatore
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g
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- Preheat the broiler and position a rack 8 inches from the heat. In a large skillet, melt 1 tablespoon of the butter. Add 1 garlic clove and half of the chopped shallot and cook over moderately high heat until fragrant, about 1 minute. Add the spinach and cook, tossing, until wilted. Add the cream and cook over moderately high heat until thickened, about 7 minutes. Add the cayenne and season the spinach with salt and pepper; keep warm.
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- Lightly brush a large baking sheet with oil. Set the flounder fillets on the sheet and pat the mushroom mixture onto each fillet. Broil the fish for 4 to 5 minutes, or until cooked through. Transfer the fish to plates and spoon the creamed spinach alongside. Sprinkle with parsley and serve.
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