Mixed Greens With Mushrooms Recipes

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SAUTEED POWER GREENS AND MUSHROOMS



Sauteed Power Greens and Mushrooms image

Provided by Erica Julson

Time 35m

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 lb white button mushrooms, sliced
6 large cloves garlic, thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 lb Earthbound Farms "Power Greens" or other blend of greens (spinach, chard, kale, etc.)
Juice of 1/2 lemon
Extra virgin olive oil, for drizzling
Maldon sea salt, for sprinkling

Steps:

  • Add the olive oil to a large enameled dutch oven and warm over medium-high heat. Add the mushrooms and cook, stirring occasionally, for about 15 minutes or until the mushrooms are very well browned. (Don't skimp on this step!)
  • Add the garlic, kosher salt, and ground black pepper to the dutch oven, reduce the heat to medium, and let cook for about 1 minute, stirring constantly, until fragrant.
  • Next, add several large handfuls of power greens to the dutch oven. Stir with a spatula and let wilt slightly, then keep adding more greens until they all fit in the dutch oven.
  • Continue cooking and stirring until the greens are wilted but still bright green.
  • Turn off the heat, squeeze the fresh lemon juice over the top, drizzle with a little extra olive oil, and a sprinkle of Maldon sea salt. Serve right away!

MUSHROOM AND GREENS GRATIN



Mushroom and Greens Gratin image

Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you'll have a perfect one-dish meal. This savory gratin is a regular item in my winter repertory. Those one-pound bags of sturdy greens, sold in my market as "Southern greens mix," are a winter godsend. All the time-consuming work has been done, and the rest can be accomplished while the blanching water comes to a boil.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h10m

Yield Serves four to six

Number Of Ingredients 12

1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
2 tablespoons extra virgin olive oil
1 or 2 shallots or 1 small onion, finely chopped
1/2 pound mushrooms, sliced
Salt
freshly ground pepper
1 teaspoon finely chopped fresh rosemary
2 large garlic cloves, minced
2 ounces Gruyère cheese, grated 1/2 cup
1 ounce Parmesan, grated 1/4 cup
3 eggs
1/2 cup milk

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.
  • Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.
  • Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.
  • Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 532 milligrams, Sugar 4 grams, TransFat 0 grams

MIXED BITTER GREENS WITH SAUTEED MUSHROOMS



Mixed Bitter Greens with Sauteed Mushrooms image

Categories     Salad     Leafy Green     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Winter     Healthy     Vegan     Endive     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 teaspoons minced garlic (about 1 large clove)
1/2 teaspoon dried rosemary, crumbled
1/4 cup extra-virgin olive oil
1/2 pound cremini or white mushrooms, trimmed and quartered (about 3 cups)
2 tablespoons red-wine vinegar plus additional to taste if desired
1 medium head chicory, rinsed and spun dry (about 6 cups)
1 large Belgian endive, cut lengthwise into strips (about 1 1/2 cups)
1 head radicchio, shredded (about 2 cups)

Steps:

  • In a heavy skillet cook garlic and rosemary in 2 tablespoons oil over moderate heat, stirring, 30 seconds. Add mushrooms with salt and pepper to taste and cook, stirring, until tender, about 5 minutes. Stir in 1 tablespoon vinegar and remove skillet from heat.
  • In a large bowl toss chicory, endive, and radicchio, with warm mushroom mixture. To skillet add 1 tablespoon vinegar, remaining 2 tablespoons oil, and salt and pepper to taste and heat through, stirring. Add hot dressing to salad and toss well. Add additional vinegar if using.

CREAMY POLENTA WITH MUSHROOMS



Creamy Polenta With Mushrooms image

Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides. Try the mixture on warm white rice, a steaming pile of greens or an old sneaker - regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty. Soy butter provides warmth and luxury, elegance without pomp. For this recipe, we've adapted a dish that was on the menu at the chef Chris Jaeckle's All'onda, in Manhattan: a mixture of soy and butter with mushroom stock to pour over polenta and sautéed mushrooms. The result is a dinner of comfort and joy.

Provided by Sam Sifton

Categories     weekday, appetizer, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

2 cups minus 3 tablespoons whole milk
1 teaspoon salt, or to taste
1 3/4 cups polenta or cornmeal
4 tablespoons unsalted butter, or to taste
1 tablespoon grated Parmesan, or to taste
1/2 ounce dried porcini mushrooms
5 tablespoons cold unsalted butter, cut into pats, divided
1 clove garlic, peeled and minced
8 ounces fresh mushrooms, wild or cultivated, sliced thin
1 teaspoon fresh thyme leaves
1 tablespoon soy sauce
1 tablespoon heavy cream
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the polenta, bring 4 1/2 cups water and the milk to a high simmer in a medium-size heavy saucepan set over medium-high heat. Add salt. Pour the cornmeal slowly into the liquid, stirring with a wire whisk to prevent clumping. Continue stirring as the mixture thickens, 2 to 3 minutes.
  • Turn heat to low. Cook for approximately 40 to 45 minutes, stirring every 5 to 10 minutes. If the polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep the polenta soft enough to stir.
  • Add the butter to pot, and stir well. Add the Parmesan, if using. Taste for seasoning. Set the covered saucepan in a pot of barely simmering water, and keep warm for up to an hour or so.
  • Meanwhile, put the dried mushrooms in a small bowl, and cover with about 1/2 cup boiling water. Allow to steep for 20 minutes. Remove the mushrooms, and pat dry, then chop roughly. Reserve the mushroom stock.
  • Melt 2 tablespoons of the butter in a sauté pan set over high heat until it has melted. Add the garlic and cook until it starts to sizzle, about 30 seconds. Do not let the garlic brown.
  • Add the fresh and reconstituted mushrooms and thyme to the pan, and sauté 3 to 4 minutes, turning until browned. Add about 1/4 cup of the mushroom stock to deglaze the surface, using a wooden spoon to scrape at the browned bits. Allow the stock to reduce by half, then turn the heat to medium-low and add the remaining 3 tablespoons of butter, whisking to combine, followed by the soy sauce, cream and olive oil. Allow mixture to cook until it thickens a little, then remove from heat. Taste for seasoning, adding black pepper, if desired.
  • Put the polenta in a warmed bowl, then top with mushrooms and the sauce. Serve immediately.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 1 gram

SAUTEED GREENS N' SHROOMS



Sauteed Greens n' Shrooms image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1/2 pound mixed mushrooms (cremini, shiitake - whichever look good to you)
1 pound Swiss chard, stemmed and coarsely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
2 tablespoons butter
A drizzle honey

Steps:

  • Heat the olive oil, 3 turns of the pan, in large skillet over medium-high heat. Coarsely chop mushrooms and add to the pan, toss for 2 to 3 minutes then add the greens to wilt. Season with salt and pepper. Dress greens with lemon juice then toss with butter as it melts to form a sauce. Drizzle a little honey over the greens and serve.

TOMATO & BOCCONCINI-STUFFED MUSHROOMS WITH MIXED GREENS RECIPE - (4/5)



Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens Recipe - (4/5) image

Provided by franny-2

Number Of Ingredients 15

1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
1/4 cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
MIXED GREENS
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Steps:

  • 1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat. 2 Preheat oven to 425°F (220°C). 3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil. 4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly. 5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms. Serves 10 as a first course Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve

VEGAN BRAISED COLLARD GREENS WITH MUSHROOMS



Vegan Braised Collard Greens With Mushrooms image

When you remove the ham from collard greens, you'll have to find that smoky savoriness elsewhere. This recipe makes up for the lost ham with four critical ingredients: Mushroom stock that comes together in 30 minutes, rehydrated shiitakes, smoked paprika and soy sauce. The bitter, sour collard greens are sweetened with just a smidge of maple syrup at the end. If you don't have any on hand, add 1 teaspoon of white or brown sugar when you add the onions. And if you like your greens extra sour, serve the bowls with lemon wedges.

Provided by Sarah Jampel

Categories     vegetables, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 20

1 tablespoon olive oil
1 large sprig rosemary
1 large sprig fresh thyme
10 ounces cremini mushrooms, halved
1 large carrot, peeled and roughly chopped
1 onion, quartered
2 stalks celery, roughly chopped
1 bay leaf
4 dried shiitake mushrooms
Kosher salt, to taste
3 tablespoons olive oil
1/2 teaspoon red-pepper flakes
10 ounces cremini mushrooms, trimmed and sliced
1 teaspoon kosher salt
1 medium onion, sliced into ¼-inch half moons
3/4 teaspoon smoked paprika
2 pounds collard greens (about 3 to 4 bunches), large stems removed, washed, and cut into ¼-inch ribbons
1 to 2 tablespoons soy sauce, to taste
1 teaspoon maple syrup (optional)
Lemon wedges (optional)

Steps:

  • Make the stock: Heat the olive oil in a large pot over medium heat. When hot, add the rosemary and thyme, and stir until fragrant, about 1 minute. Add the mushrooms, carrot, onion, celery, bay leaf and dried shiitakes and stir so the vegetables are coated in oil. Add 5 cups water, then bring to a boil over medium-high heat.
  • Lower the heat and simmer for 20 minutes. Strain, reserving the rehydrated dried shiitakes. Cut the shiitakes into 1/4-inch cubes and set aside. Taste the broth and adjust salt as necessary.
  • Make the collards: In a large pot with a lid, heat the olive oil over medium-high. Add red-pepper flakes, sliced mushrooms and reserved shiitakes from the broth. Cook until mushrooms are deeply brown, 8 to 10 minutes. Add the salt, onions and smoked paprika and cook until soft, about 5 more minutes.
  • Pour in the mushroom stock and bring to a boil. Add the collard greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves.
  • Turn the heat down to medium-low to simmer, then cover the pot and cook for 25 to 30 minutes, until the greens are silky and tender. Stir in soy sauce, starting with 1 tablespoon, and maple syrup. Taste the greens and adjust salt and sweetness as necessary. Serve with lemon wedges for a sour finish.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 1 gram

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