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.
ROASTED MUSHROOMS WITH GARLIC-ANCHOVY BUTTER
Steps:
- 1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.
- 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread.
Nutrition Facts : Calories 168, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 42 milligrams, Sodium 148 milligrams, Carbohydrate 2 grams, Fiber 0.5 grams, Protein 1 grams
SPINACH WITH ANCHOVY (LES EPINARDS AUX ANCHOIS)
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- If the spinach is in bulk, trim off and discard all tough stems and blemished leaves. Whatever spinach is used, rinse and drain well.
- Chop the anchovy fillets and set aside.
- Heat the oil in a heavy-bottom skillet and add the garlic. Cook briefly while stirring and add the spinach. Cook, stirring, until wilted. Add the chopped anchovies and stir. Let the spinach cook, stirring, until most of the liquid is reduced. Serve the spinach while hot.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 0 grams
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
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
ANCHOVY-STUFFED MUSHROOMS
I first got this recipe from a "Food Day" that we had in junior high Spanish class. Someone brought this dish, and the mushrooms disappeared. No one could believe they had anchovies - a food that has such negative connotations!
Provided by Lawsome
Categories Vegetable
Time 35m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Oil a large baking sheet.
- Soak bread in milk in a small bowl.
- Remove mushroom stems and chop finely.
- Put stems into a bowl with the bacon, anchovies, garlic, egg, salt and pepper.
- Squeeze soaked bread to remove excess milk; add to bacon mixture and mix well.
- Divide bread mixture among mushrooms, piling mixture into small mounds.
- Sprinkle with breadcrumbs.
- Bake 20-30 minutes, until top of stuffing is crisp.
Nutrition Facts : Calories 129.2, Fat 10.7, SaturatedFat 2.5, Cholesterol 29.5, Sodium 178.3, Carbohydrate 4.7, Fiber 0.6, Sugar 1, Protein 4.2
MUSHROOM STROGANOFF WITH SPINACH
I have regularly prepared this dish for over a quarter of a century. I want so much to say that it is mine; but, alas, I cannot. The recipe came from an International Vegetarian Cookbook. We do a "no-no" and add ground sirloin to it.
Provided by JC in Texas
Categories One Dish Meal
Time 1h45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Remove stem and root ends from onion; cut in half lengthwise and thinly slice onion lengthwise so that it falls into slivers.
- Add butter in a deep, wide frying pan over medium heat. Add onion and garlic, and cook, stirring often, until onion begins to soften. Mix in paprika and nutmeg and cook, stirring, until onion is soft but not browned. Stir in mushrooms and cook, stirring occasionally, until liquid evaporates and mushrooms are lightly browned (10 to 15 minutes).
- Add stock and bring to a boil over high heat. Reduce heat to medium and continue boiling gently until liquid is reduced by about a third (5 to 8 more minutes). Mix in spinach and stir just until wilted. Blend in sour cream, Worcestershire, and hot pepper seasoning. Season to taste with salt. Cook, stirring, just until heated through - do not boil. Serve over brown rice or pasta of your choice.
Nutrition Facts : Calories 439.1, Fat 24.8, SaturatedFat 14.2, Cholesterol 60.3, Sodium 671, Carbohydrate 47.5, Fiber 5.6, Sugar 5.9, Protein 9.9
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