Spinach With Mushrooms And Bread Recipes

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 AND SPINACH FLATBREAD

Steps:

• Preheat oven to 425 F. Place uncooked flatbread on a rimmed baking sheet, then drizzle with 2 tablespoons olive oil. (If using a flatbread with no herbs on top, you can sprinkle 1 teaspoon Italian seasoning on top at this point).
• Scatter taleggio or fontina (or other cheese) evenly on top, then add baby spinach. Top with shredded mozzarella and shiitake mushrooms. Drizzle with another tablespoon of olive oil.
• Bake for 12-14 minutes, or until flatbread is crispy on the bottom and cheese has melted and browned a little on top. Let cool about 5 minutes before slicing. Serve topped with fresh thyme.

SPINACH WITH MUSHROOMS AND BREAD

Steps:

• Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
• Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.

MUSHROOM AND SPINACH FLATBREAD

Steps:

• Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven. In a pan, heat olive oil, then add the sliced mushrooms and sauté until mushrooms are golden and toasty brown. Then add the garlic and the spinach, and stir gently until spinach is wilted. Add the vinegar and continue to cook until vinegar is reduced. Season with salt and pepper. Remove from heat and set aside. Spread the pizza sauce on the flatbread, then arrange mushroom and spinach mixture onto the flatbread evenly and top with cheese. Bake for four minutes or until cheese is melted. Remove from the oven and cut into slices.

SPINACH MUSHROOM BREAD

Steps:

• Ingredients do not have to be precise.
• Use much or use little, its too your taste.
• Saute peppers, then onions in olive oil and butter.
• Add mushrooms and fresh garlic.
• Add spinach and spices and cook a minute or two.
• Add more olive oil if it looks too dry.
• Let cool to room temperature.
• Roll out pizza dough to a thin rectangle shape.
• Spread out cooked mixture all over.
• Add cheeses on top.
• Roll jelly roll style; seal ends and seams well.
• Place seam side down on cookie sheet, prepared with a light coat of oil and sprinkled with cornmeal.
• Bake in a 350 degree oven for 30 mins or until lightly browned on top.
• Cool on cookie sheet.
• ENJOY!

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.

MUSHROOM & SPINACH BREAD PUDDING

Steps:

• Preheat oven to 350°., In a large bowl, whisk eggs, milk, 2 tablespoons Parmesan cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper until blended. Stir in bread; let stand 10 minutes or until bread is softened., Meanwhile, in a large skillet, heat oil over medium heat. Add mushrooms; cook and stir until tender. Add spinach, garlic, thyme and remaining salt and pepper. Cook and stir until spinach is wilted. Add to bread mixture; stir in mozzarella cheese., Transfer to a greased 8-in. square baking dish; sprinkle with remaining Parmesan cheese. Bake, uncovered, 45-50 minutes or until golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

MUSHROOM SPINACH DIP

Steps:

• In a bowl, combine the spinach, sour cream, mayonnaise, soup mix, mushrooms and onions; mix well. Cover and refrigerate for 2 hours. Serve with vegetables or crackers.

MUSHROOM AND SPINACH BREAD-ZAGNA

Steps:

• Preheat the oven to 350 degrees F. Heat the EVOO in a large saute pan over medium-high heat and brown the mushrooms until tender and dark. Stir in the thyme, garlic, shallots, some salt and pepper, cook 1 to 2 minutes. Deglaze the pan with the marsala and stir until almost completely evaporated. Pour in the stock, wilt in the spinach and turn off the heat. Whisk the half-and-half with the eggs, nutmeg and some salt and pepper in a large shallow bowl. Soak the bread, turning occasionally, until the liquid is absorbed. Grease a 9-by-13-inch baking dish. Lay 4 slices of the bread on the bottom and top with the mushrooms and spinach and half of the cheeses, followed by the remaining bread and cheeses. Dot the top with the butter and bake until golden, 45 minutes to 1 hour.