Best Mushroom Florentine Recipes

MUSHROOM CHICKEN FLORENTINE

Steps:

• In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.

MUSHROOM FLORENTINE

Steps:

• Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
• Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
• Lightly butter a 9" pie plate.
• Line pie plate with cooked spinach.
• Top with mushrooms.
• Drizzle melted butter over.
• Top with cheese and pepper.
• (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
• Bake uncovered at 350 for 20 minutes until sizzling.

STEAK & MUSHROOM FLORENTINE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Heat the remaining oil in the skillet over medium heat. Add the onion and cook until tender-crisp. Add the spinach and cook until the spinach is wilted.
• Stir the soup and water in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through, serve the beef mixture over the tomato. Season with the black pepper.
• SERVING SUGGESTION: Serve with hot cooked whole-grain egg noodles and a green salad with Dijon vinaigrette. For dessert serve fresh fruit salad.

STEAK AND MUSHROOM FLORENTINE

Steps:

• Slice beef into very thin strips. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add beef and cook until browned and juices evaporate, stirring often.
• Remove beef from skillet; set aside.
• In same skillet, heat remaining oil over medium heat. Add onion and cook until crisp-tender.
• Add spinach and cook just until spinach is wilted.
• Add soup and water. Bring to a boil.
• Return beef to skillet and heat through. Serve beef mixture over tomato. Season to taste with pepper.

MUSHROOM FLORENTINE SOUP

Steps:

• 1. Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
• 2. Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender. The mushrooms may get caught a bit in the blender blades, but keep going and they'll eventually all end up in the soup.
• 3. Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve at once.
• 4. makes 2-3 servings. Don't freeze. per 1/2 recipe: 317 calories; 28g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs.

BEEFSTEAK FLORENTINE IN OLIVE OIL AND GARLIC MARINADE WITH NANCY'S MUSHROOM VINAIGRETTE

Steps:

• Make the marinade: mix together the oil, salt, pepper, and the garlic in a small bowl. Put the steak in shallow bowl or a dish and rub the mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.
• To prepare: remove the steak from the refrigerator at least an hour before cooking. When you are ready to grill, prepare a charcoal fire so that you have areas of higher and lower heat.
• Drain off any excess oil from the steak. Sear the steak over the high-heat area of the grill for 3 to 4 minutes per side. Remove the grill rack and sprinkle 2 cups soaked hickory or oak chips on the low-heat part of the fire. Replace the grill and place the steak over the low-heat area. Cover the grill, but turn the steak frequently; this should take 10 to 20 minutes more, depending on the thickness of the steak and the heat of the fire. Check the interior of the meat with an instant-read thermometer, and remove the steaks at 5 to 7 degrees below the desired degree of doneness. Let the steak rest, covered loosely with foil, for 10 minutes or so before carving.
• To carve, cut the loin meat and the fillet meat away from the bone. Cut into 1/2-inch-thick slices. Arrange meat on a platter with the lemon wedges. Serve with vinaigrette.
• Place the dried mushrooms in a glass measuring cup or bowl. Add enough boiling water to cover and soak for at least 30 minutes.
• Remove the soaked mushrooms with a slotted spoon. Chop them and set them aside. Carefully pour the soaking liquid into a saucepan, leaving the last bit of liquid and any grit behind. Add the vermouth or sherry and the chicken or veal stock and bring to a boil. Continue to boil until the flavors are concentrated and the sauce is reduced to about 1/2 cup. Set aside while you cook the mushrooms.
• Heat the 2 tablespoons olive oil in a large skillet over medium-high heat. Add the fresh mushrooms and shallots or garlic and cook and stir for 2 to 3 minutes. Put in the reserved dried mushrooms and continue to cook for 2 to 3 minutes more. If any liquid accumulates in the skillet, pour it into the saucepan with the reduced sauce. Boil the sauce briefly, if you wish, to intensify the flavors further.
• Pour the reduced sauce over the mushrooms and add both vinegars. Using a whisk, beat in enough of the remaining oil to form a slightly thick, homogenous vinaigrette. Taste for salt and pepper and red wine vinegar and serve with steak.

SPINACH AND MUSHROOM FLORENTINE

Steps:

• Cook and drain spinach; set aside.
• Poach mushroom caps in consomme or bouillon until slightly limp.
• Chop mushroom stems and saute with butter and chopped onion until onion is transparent.
• Put spinach in one layer in 8x11 inch baking dish.
• Arrange mushroom caps on spinach.
• Sprinkle onion and stem mixture over caps.
• Salt and pepper to taste.
• Top with grated cheese.
• Bake at 350 degrees for 20 to 30 minutes or until bubbly.

MUSHROOM FLORENTINE SOUP

Steps:

• 1) Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. 2) Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes. 3) Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. 4) Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches. 5) Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

MUSHROOM CHICKEN FLORENTINE

Steps:

• 1. Coat chicken in Italian dressing.
• 2. Toss coated chicken in a mixture of bread crumbs and Parmigianino-Reggiano cheese.
• 3. Coat skillet with olive oil, heat to med high, cook smooth side of chicken until just golden.
• 4. Combine all other ingredients, except additional Parmigianino-Reggiano cheese.
• 5. Place combined ingredents in prepared casserole, Top with chicken (browned side up) Top with remaining cheese.
• 6. Bake in a 375 oven 30-45 minuets or until chicken is cooked through..
• 7. Serve with garlic bread and salad... enjoy !

MUSHROOM FLORENTINE SOUP

Steps:

• Heat the butter in a large pan over medium-high heat. Add mushrooms, red onion, garlic, salt, and pepper and cook, stirring, until lightly browned, about 5 minutes. Add the broth and wine, raise the heat to high, and continue cooking until reduced by half, about 4 more minutes.
• Remove from the heat, pour 1/2 the soup into a tall plastic container cup, and puree using an immersion blender. Return the puree to the pan and heat over high heat, while stirring in the spinach and cream in batches.
• Divide the soup among 2 bowls and serve each garnished with 6 enoki stems.

STEAK & MUSHROOM FLORENTINE

Steps:

• Heat 1 tbsp oil in a 10" skillet over medium high heat. Add the beef & cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
• Heat the remaining oil in the skillet over medium heat. Add the onion & cook until tender crisp. Add the spinach & cook until the spinach is wilted.
• Stir the soup & water in the skillet & heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cook until the beef is cooked through. Serve the beef mixture over the tomato. Season with the black pepper.