Garlic Mushrooms With Spinach Raita 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 AND RICOTTA STUFFED MUSHROOMS

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Prepare a baking dish with a drizzle of olive oil and rip the stems out of the mushrooms, adding the mushrooms to the baking dish upside down.
• Add the ricotta cheese, chopped spinach, salt and pepper, garlic, and dried parsley to a bowl and stir everything together until combined.
• Spoon the mixture into the mushroom caps, dividing the mixture evenly among the caps.
• Top each one with a bit of the Parmesan cheese and bake at 375 for about 25-30 minutes, or until the tops are golden brown!
• Serve with some chopped fresh parsley for garnish (optional).

SAUTEED SPINACH WITH MUSHROOMS AND GARLIC

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.

BALSAMIC-GARLIC SPINACH AND MUSHROOMS

Steps:

• Whisk olive oil, balsamic, lemon zest, juice, and garlic together in a large bowl. Add sliced mushrooms and marinate for at least 1 hour.
• Melt butter in a skillet over medium-low heat; cook, stirring frequently, until browned and fragrant, 5 to 8 minutes. Drain mushrooms, reserving the marinade, and add to skillet. Cook until starting to soften, 2 to 3 minutes. Add spinach and 2 tablespoons marinade. Reduce heat to medium-low and saute for 20 minutes. Season with salt and pepper.

GARLIC MUSHROOMS WITH SPINACH RAITA

Steps:

• Heat butter.
• Add spring onions, garlic and chillies.
• After a few seconds, add mushrooms in as much of a single layer as possible to the pan. Do not stir for the first minute.
• Stir periodically for the second two minutes.
• Stir in tomato puree and cream.
• Season well and finish with herbs.
• To prepare raita, mash blanched spinach to form a paste, then whisk all ingredients together.
• Season to taste with salt and pepper and serve with hot mushrooms.

SAUTEED BABY SPINACH WITH GARLIC, MUSHROOMS AND BEANS

Steps:

• Heat oil in large skillet.
• Add chopped garlic and stir a minute or two. Add sliced mushrooms and stir until garlic begins to turn golden. Add spinach and cannellini. Continue to stir until beans are warm and spinach is wilting. Remove to a plate and season to taste. 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.