Roasted Mushrooms And Spinach Food

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
• Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

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.

SAUTEED SPINACH AND MUSHROOMS

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.

ROASTED MUSHROOMS AND SPINACH

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, garlic, and 1 tablespoon olive oil. Roast until golden, about 20 minutes. Remove garlic and roughly chop. Toss together spinach, lemon zest, and 1 tablespoon olive oil and season with salt and pepper. Add to sheet, toss with mushrooms, and roast until wilted, about 2 minutes. Season with salt and pepper. Toss with garlic and parsley to serve.

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.

CREAMED SPINACH AND MUSHROOMS FOR ONE

Steps:

• Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add spinach and mushrooms; cook and stir until spinach is almost completely wilted and mushrooms are cooked, 3 to 4 minutes.
• Add garlic powder, pepper flakes, salt, and pepper; stir to combine. Add Parmesan cheese and cream cheese and stir until completely incorporated.

ROASTED PORTABELLA MUSHROOMS AND SPINACH SALAD

Steps:

• In a bowl, whisk together 3 tablespoons olive oil with the vinegar and thyme. Turn the mushrooms in the marinade to coat, cover and set aside (this can be done a few hours ahead.).
• Preheat oven to 400°F Place the mushrooms on one side of parchemnt paper-lined baking sheet. Toss tomatoes in the remaining marinade and pour onto the other end of the baking sheet. Roast in center of oven for 12 minutes. Let cool slightly before slicing mushrooms in half. Reserve the juices from the baking sheet.
• In a mixing bowl, toss the spinach and parmesan with the remaining olive oil and salt and pepper. Spread spinach mixture on a serving platter and top with roasted mushrooms and tomatoes. Just before serving, drizzle reserved juices overtop,.

ROASTED MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE

Steps:

• Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
• Preheat the oven to 400 degrees F.
• Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
• In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
• Serve the mushrooms alongside the casserole.

ROASTED TOFU WITH MUSHROOMS, SOY & GINGER ON BABY SPINACH

Steps:

• Preheat the oven to 375°F.
• In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
• Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
• Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
• Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

MUSHROOM AND SPINACH SIDE DISH

Steps:

• If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes.
• Wash and slice the fresh mushrooms and remove any tough stems.
• In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid.
• Stir well, cover and cook gently for 5 minutes.
• Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
• Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.

SEARED STEAK WITH ROASTED MUSHROOMS AND SPINACH SALAD

Steps:

• Preheat oven to 475 degrees, with racks in upper and lower thirds. Divide mushrooms, garlic, and 1 tablespoon oil between two large rimmed baking sheets; season with salt and pepper, and toss. Roast, tossing occasionally, until mushrooms are tender and browned, 15 to 20 minutes. Refrigerate 2 cups for Steak Tostadas with Cilantro Sour Cream, up to 2 days. Set aside remaining mushrooms.
• In a small bowl, combine paprika, oregano, red-pepper flakes, and 2 teaspoons salt. Rub steaks with 1 tablespoon oil, then spice mixture.
• In a large skillet, heat 1 tablespoon oil over medium-high. Sear steaks in two batches, 5 to 7 minutes per side for medium-rare (lower heat if skillet gets too dark). Transfer steaks to a plate; refrigerate one steak for Tostadas, up to 2 days. Tent remaining steak with aluminum foil to keep warm.
• In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. Add spinach; toss to combine. Thinly slice steak against the grain; serve with mushrooms and spinach salad.