Mushrooms Florentine Food

FUNGHI ALLA FIORENTINA (SEARED MUSHROOMS WITH WILTED ARUGULA)

Steps:

• Heat a straight-sided medium skillet over medium-high heat. Add the oil; heat for another minute. Add the mushrooms and 1/2 teaspoon salt, and cook, stirring occasionally, until golden brown on all sides, about 5 minutes. Stir in the cranberries and walnuts; cook 1 minute more. Turn off the heat, add the arugula and another 1/4 teaspoon salt, and toss gently with the mushroom mixture to wilt.

MUSHROOM FLORENTINE

Steps:

• Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
• Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
• Lightly butter a 9" pie plate.
• Line pie plate with cooked spinach.
• Top with mushrooms.
• Drizzle melted butter over.
• Top with cheese and pepper.
• (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
• Bake uncovered at 350 for 20 minutes until sizzling.

MUSHROOM FLORENTINE SOUP

Steps:

• Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
• Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
• Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

STEAK & MUSHROOM FLORENTINE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
• Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper.
• SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.

MUSHROOMS FLORENTINE

Steps:

• Clean mushrooms well, wash and dry.
• Slice off the stems.
• Saute the mushrooms and onions in butter until brown.
• Drain the cooked spinach well and line a casserole with the spinach leaves.
• Spread 1/2 of the mushroom/onion mixture over the leaves, top with cheddar.
• The next layer again will be mushrooms/onion mixture topped with cheddar.
• Bake this covered at 350* for 20-30 min.

MUSHROOMS FLORENTINE

Steps:

• REmove stems from mushrooms.
• Saute stem pieces and caps in oil until browned and set aside.
• Place spinach in bottom and sides of a shallow 10 inch baking dish.
• Sprinkle onion, melted butter, salt, garlic salt and seasoned salt on spinach.
• Sprinkle 1/2 cup cheddar cheese on spinach.
• Place mushrooms on cheese.
• Season with garlic salt and sprinkle with remaining 1/2 cup cheese.
• Bake, uncovered, at 350*F for 20 minutes.

FLORENTINE STUFFED MUSHROOMS

Steps:

• Preheat oven to 375. Pull stems out of mushrooms and lay caps on cookie sheet that has been oiled with 1 tbls olive oil.
• Chop the stems very finely and set aside.
• Preheat frying pan on medium heat. Add butter and allow to melt.
• Add onions, thyme and garlic. When onions begin to brown, add chopped mushroom stems, spinach, and breadcrumbs.
• Continue to cook until tender and moisture has been absorbed. Remove form heat.
• Add Parmesan, salt and pepper. Stir in well.
• Stuff each mushroom cap with filling.
• Bake 15 to 20 minutes.
• Serve hot. (These are yucky cold!).

MUSHROOM CHICKEN FLORENTINE

Steps:

• In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.

PORTOBELLO MUSHROOMS FLORENTINE

Steps:

• Preheat oven to 425°. Spritz mushrooms with cooking spray; place in a 15x10x1-in. pan, stem side up. Sprinkle with garlic salt and pepper. Bake, uncovered, until tender, about 10 minutes., Meanwhile, in a nonstick skillet, heat oil over medium-high heat; saute onion until tender. Stir in spinach until wilted., Whisk together eggs and salt; add to skillet. Cook and stir until eggs are thickened and no liquid egg remains; spoon onto mushrooms. Sprinkle with cheese and, if desired, basil.