Mushroom Onion And Spinach Sandwich Food

GRILLED CHEESE WITH MUSHROOMS AND SPINACH

Steps:

• In a large frying pan, melt 2 tbsp. butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.
• Fill bread slices with cheese, mushrooms and onions and spinach. Spread outsides of sandwiches with butter. Cook in large skillet on medium heat 3 minutes on each side or until golden brown.

MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES

Steps:

• Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
• Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
• Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
• Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
• Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
• To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.

STIR-FRIED MUSHROOMS & SPINACH WITH GOLDEN ONIONS

Steps:

• Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
• Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
• Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.

CARAMELIZED ONION, MUSHROOM AND SPINACH SANDWICH

Steps:

• In a large frying pan, heat 1 tablespoon butter and 1 tablespoon oil over medium heat. Add onions and stir to coat with the butter and oil mixture. Spread the onions out evenly over the pan and let onions cook slowly, stirring occasionally, for 10 minutes. Turn heat up to medium high and begin to brown the onions, stirring constantly about 7 more minutes. Season with salt and pepper. Transfer caramelized onions onto a plate and set aside.
• In another pan, heat the remaining butter and oil over medium-high heat. Add the mushrooms and sauté for 5 to 7 minutes or until liquid has evaporated and mushrooms are tender and lightly browned. Add spinach and stir until lightly wilted. Season with salt and pepper to taste.

MUSHROOM, ONION, AND SPINACH SANDWICH

Steps:

• 1. Chop onion and mince garlic.
• 2. Heat oil in large frying pan and add onion, garlic, and mushrooms. Season with salt and pepper to taste. Sauté until soft.
• 3. Meanwhile, toast bread and spread mayonnaise and mustard on toasted bread slices.
• 4. Remove pan from heat and add spinach and balsamic vinegar to pan. Stir until spinach wilts.
• 5. Divide sautéed mixture evenly onto three slices of bread. Evenly divide cheese onto each of these slices of bread (on top of mushroom mixture). Top with the remaining slices of bread.

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.

MUSHROOM & SPINACH RISOTTO

Steps:

• Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
• Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
• Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
• Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a wok or deep frying pan over medium heat. Add onion and saute until soft, 3 to 5 minutes, depending on how soft you like it. Add mushrooms and saute for 4 to 5 minutes. Add garlic and saute for 1 more minute. Add tomato and cook for 1 to 2 minutes. Remove mixture to a dish and keep warm.
• Add remaining 1 tablespoon oil to the same pan over medium-high heat. Add spinach, salt, and pepper. Cook, tossing continually, until spinach begins to wilt, 1 to 2 minutes. Add onion mixture and mix until thoroughly incorporated. Continue to toss and stir until spinach is cooked to your desired doneness.
• Sprinkle with Parmesan cheese to serve.

SPINACH, MUSHROOM AND RED PEPPER SAUTE

Steps:

• In a non-stick Dutch oven or a flame-prrof casserole dish, heat oil over medium flame.
• Add the onions and garlic.
• Cook, stirring frequently, until the onion is soft (about 7 minutes).
• Add the bell pepper (capsicum) and mushrooms.
• Cook, stirring frequently, until the veggies are tender (about 7 minutes).
• Add spinach.
• Sprinkle salt and marjoram.
• Cover.
• Cook, stirring occasionally, until the spinach wilts (about 4 minutes).
• Serve hot!

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!

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.