Spinach Mushroom And Red Pepper Saute Food

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

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.

MUSHROOMS AND SPINACH ITALIAN STYLE

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.

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.

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, RED PEPPER AND ONION SAUTE

Steps:

• Saute onions in olive oil until translucent, about 5 minutes on medium heat.
• Add mushrooms and saute for another five minutes.
• Add red pepper, and saute for two more minutes.
• Put on low and add lemon juice and wine.
• Add seasonings. It is best served warm.

CREAMY CHICKEN AND MUSHROOM PASTA

Steps:

• Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 tablespoon butter. Partially cover with lid to keep warm.
• Meanwhile, heat 3 tablespoons oil in a large, high-sided skillet over medium-high. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3 to 4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 tablespoon oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3 to 5 minutes.
• Add ¾ teaspoon salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8 to 10 minutes. Remove from heat. Add vinegar and remaining 2 tablespoons butter. Fold in chicken, 2 tablespoons tarragon, and remaining 1 teaspoon salt. Top noodles with mushroom mixture and remaining 1 tablespoon tarragon.

CREAMY SPINACH AND RED PEPPER CHICKEN

Steps:

• Heat a large cast iron over medium-high heat. Add in 2 tablespoons of butter and 2 tablespoons of olive oil. Add in the garlic, onion, and roasted peppers. Cook, stirring for 2-3 minutes, then add in the spinach and 3 of the diced tomatoes. Season with salt and pepper. Cook until the spinach has wilted slightly. Stir in the cream and allow it to thicken/reduce slightly, about 3 minutes. Reduce the heat to medium and stir in the Parmesan and cream cheese. Taste and adjust seasoning (be sure to adequately season.) Remove the pan from the heat and set aside. With a slotted spoon, remove about 1 cup of the mixture to a bowl and allow it to cool slightly. With a sharp knife, make a pocket in each chicken breast. Sprinkle the inside with a little salt and pepper. Stuff each pocket with 1/4 of the cooled mix. Seal the chicken breasts with 3 toothpicks to keep the mixture from falling out while cooking. Season the outside of the chicken with salt and pepper. Preheat the oven to 400 degrees.Heat another cast iron (or ovenproof) skillet over medium-high heat. Add in the remaining butter and olive oil and place the breasts smooth side down in the skillet. cook for 4 minutes, then turn. Place the skillet in the oven for 8 to 10 minutes, or until the chicken is cooked through and the filling is hot. Reheat the creamy spinach/red pepper mixture. Using a slotted spoon, transfer some of the creamed spinach to a plate. Remove the toothpicks from the chicken and place it on top of the spinach. Spoon some of the chicken pan sauces over the chicken. Top with diced tomatoes, basil, and Parmesan shavings. Repeat with the rest.

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!

MUSHROOM MEDLEY WITH SPINACH, GINGER AND SOY

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, ginger and garlic and sauté 1 minute. Add all mushrooms and sauté until brown and tender, adding 2 to 3 tablespoons water if mixture is dry, about 10 minutes. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to bowl. Serve, passing lemon wedges to squeeze over.

SAUTEED SPINACH AND RED BELL PEPPERS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and cut peppers into matchstick-size strips. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt 1 tablespoon butter in heavy large pot over medium-high heat. Add roasted peppers and sauté until heated through, about 3 minutes. Transfer to medium bowl. Cover to keep warm.
• Melt 1 tablespoon butter and 1 1/2 tablespoons oil in same pot over medium-high heat. Add half of spinach and cook just until wilted, about 3 minutes. Transfer spinach to bowl with roasted peppers. Repeat with remaining 1 tablespoon butter, 1 1/2 tablespoons oil and spinach. Toss spinach and peppers to combine. Season with salt and pepper.

SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS

Steps:

• Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. (function() { var a="",b=[ "adid=ada-foodhub-3-382022934", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CREAM OF MUSHROOM SOUP WITH ROASTED RED PEPPERS AND SPINACH

Steps:

• Roast the red pepper. Wash and slice the mushrooms. Heat the olive oil in a sauce pan and add the mushrooms, soy sauce , onions and garlic. Saute till the mushrooms are browned and tender. Add the water and cook about 5 minutes over mod-high heat. There will be some reduction in the broth.
• Take a couple of tablespoons of the pan broth and mix with the cornstarch and then add this back to the mixture in the pan. Cook over mod-high heat for about a minute. Gradually add the milk. Bring this mixture to a boil and then simmer till it begins to thicken and reduce. At this point, add the roasted red pepper and simmer about 5 min. Add the spinach and cook till wilted. If the soup becomes too thick, it can be thinned with water or additional milk. (adding milk will change the nutrition information)
• Makes-about 3 -1 cup servings

SAUTEED SPINACH WITH GARLIC AND RED-PEPPER FLAKES

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and red-pepper flakes and cook, stirring occasionally, about 1 minute, until the garlic is lightly browned.
• Add 1 bag of spinach and cook, turning with kitchen tongs, until wilted. Add the remaining bag of spinach and cook, turning, 1 to 2 minutes, until wilted and hot. Sprinkle with salt and divide among 4 plates.