Mushroom Medley With Spinach Recipes

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MUSHROOM MEDLEY WITH SPINACH, GINGER AND SOY



Mushroom Medley With Spinach, Ginger and Soy image

Make and share this Mushroom Medley With Spinach, Ginger and Soy recipe from Food.com.

Provided by dicentra

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 teaspoons oriental sesame oil
1 red bell pepper, cut into strips
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced garlic
8 ounces shiitake mushrooms, stems trimmed, caps sliced
8 ounces button mushrooms, sliced
4 ounces small oyster mushrooms
1 (10 ounce) package spinach leaves, stems trimmed
6 green onions, cut into thin strips
1 tablespoon soy sauce
lemon wedge

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.

Nutrition Facts : Calories 104.3, Fat 3.3, SaturatedFat 0.4, Sodium 326.3, Carbohydrate 15.4, Fiber 5.6, Sugar 5.1, Protein 7.5

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.

Provided by CathyM

Categories     Side Dish     Casseroles     Spinach Casserole

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt
4 tablespoons butter, melted
¼ cup finely chopped onion
1 ½ cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
  • Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g

MUSHROOM MEDLEY



Mushroom Medley image

I found this recipe online at Medicine.net. I tried it and loved it. This can be a side dish, a filling for your omelet, frittata, or quiche, or a topping for meat. If you love mushrooms and want something healthy this is for you.

Provided by Mias Mom

Categories     Breakfast

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 cups sliced cremini mushrooms
1 portabella mushroom, chopped, about 2 cups
1/2 red bell pepper, insides removed, finely chopped
2 teaspoons minced garlic
2 green onions, white and part of green, chopped
salt and pepper

Steps:

  • Add oil to large nonstick frying pan or skillet over high heat. Add mushrooms and red pepper and saute for about 5 minutes, stirring occasionally.
  • Stir in garlic and green onions. Continue to cook and stir for a couple of minutes longer.
  • Add salt and pepper to taste.
  • Nutritional Information: Per serving: 54 calories, 2 g protein, 5 g carbohydrate, 3.5 g fat, 0.3 g saturated fat, 1.5 g fiber, 4 mg sodium (not including added salt). Calories from fat: 58%.

Nutrition Facts : Calories 43.6, Fat 3.5, SaturatedFat 0.5, Sodium 3.1, Carbohydrate 3, Fiber 0.8, Sugar 1.2, Protein 0.9

SPINACH AND MUSHROOM MEDLEY RECIPE - (4/5)



Spinach and Mushroom Medley Recipe - (4/5) image

Provided by Johanna

Number Of Ingredients 7

2 tsp olive oil
2 medium garlic cloves, minced
1/2 cup enoki mushrooms (or straw)
3/4 lb fresh spinach leaves, washed; stemmed; coarsely chopped (about 2 1/2 cups)
2 tbsp fresh lemon juice
1 pinch salt
1 pinch black pepper, freshly ground

Steps:

  • 1 Add oil to wok and heat over medium-high. Add garlic and stir-fry 10 seconds; add mushrooms and cook 2 minutes. 2 Add spinach, cover, and simmer for 2 to 3 minutes (spinach will begin to wilt). When ready to serve, season with lemon juice, salt, and pepper.

ROASTED MUSHROOM MEDLEY



Roasted Mushroom Medley image

Make and share this Roasted Mushroom Medley recipe from Food.com.

Provided by mariposa13

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs mixed fresh mushrooms
2 garlic cloves, Chopped
1/2 cup olive oil
salt & pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1/4 cup chopped fresh parsley
1 teaspoon balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • Remove the stems from the caps, chop off the ends, and cut into large pieces.
  • Cut the mushrooms into pieces no larger than 2 inches in size.
  • Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
  • Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
  • Bake for about 30 to 40 minutes, or until cooked through.
  • Remove from the heat, and drizzle with the balsamic vinegar.

Nutrition Facts : Calories 293.1, Fat 27.8, SaturatedFat 3.9, Sodium 14.3, Carbohydrate 8.3, Fiber 2.5, Sugar 3.8, Protein 7.3

MUSHROOM MEDLEY WITH SPINACH, GINGER AND SOY



Mushroom Medley with Spinach, Ginger and Soy image

Categories     Ginger     Mushroom     Vegetable     Side     Sauté     Low Fat     Vegetarian     Quick & Easy     High Fiber     Spinach     Healthy     Vegan     Soy Sauce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

2 teaspoons oriental sesame oil
1 red bell pepper, cut into strips
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced garlic
8 ounces shiitake mushrooms, stems trimmed, caps sliced
8 ounces button mushrooms, sliced
4 ounces small oyster mushrooms
1 10-ounce package ready-to-use spinach leaves, stems trimmed
6 green onions, cut into thin strips
1 tablespoon soy sauce
Lemon wedges

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.

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