Best Mushroom And Spinach Side Dish Recipes
MUSHROOM AND SPINACH SIDE DISH
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands. This recipe was a Dr Weils Recipe of the day !
Provided by Kristine L.
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes.
- Wash and slice the fresh mushrooms and remove any tough stems.
- In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid.
- Stir well, cover and cook gently for 5 minutes.
- Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
- Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
EASY SPINACH AND MUSHROOM TART (SIDE DISH)
This is based on my other quickie, recipe #350071, but it contains no feta and no cream. Some evenings I am truly lazy when it comes to cooking dinner, but we are not fans of frozen or tinned vegs. So this is a life-saver, because no other side dish is needed when you make this, it's no-nonsense and very quick. Do not use swiss chard, because the leaves are too hard and tend to dry out on top: use the soft English spinach with the small leaves. I buy the conveniently cleaned spinach in the bags. Some small yoghurt containers are 5 oz (150g) and others are 6 ox (175 g). Won't make a difference which you use.
Provided by Zurie
Categories Spinach
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 deg F/160 deg Celsius.
- Grease a tart plate with butter.
- Tear up or cut up the spinach roughly, and put into a mixing bowl.
- Add the chopped mushrooms and onion to the spinach.
- Whisk the eggs in another bowl, and add the yoghurt, seasoning salt, Tabasco and garlic. Whisk well. Add to the spinach mixture.
- Mix through well with a spatula, wooden spoon, or your hands!
- Pat the whole lot into the greased tart plate. Use your hands to flatten it a little -- it should fit well into an ordinary-size tart pan or plate.
- Drizzle over the olive oil, and then sprinkle with the dried breadcrumbs. Bake for 45 minutes, or until slightly puffed up and set.
- * If you want, change the seasonings, or add more salt than suggested, as seasoning salt alone might not be enough. Nutmeg can also be added to the wet mixture.
MUSHROOM AND SPINACH SIDE DISH
Steps:
- If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed. Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
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