Spinach And Mushrooms: A Match Made In Heaven?

Spinach and mushrooms are two vegetables that are often combined in various dishes, such as pasta, quiche, casseroles, and soups. They can be sautéed together with other ingredients like garlic, onions, and cheese, to create a quick, easy, and nutritious side dish or main course. This combination is versatile and can be adapted to suit different dietary preferences, such as vegetarian or vegan options. Spinach and mushrooms complement each other in terms of flavour and texture, making them a popular choice for home cooks and chefs alike.

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Sauteed spinach and mushrooms

Ingredients

• Spinach
• Mushrooms
• Olive oil
• Salt
• Pepper
• Garlic
• Onion (optional)
• Tomatoes (optional)
• Parmesan cheese (optional)
• Red pepper flakes (optional)
• Italian seasoning (optional)

Instructions

• Heat a tablespoon of olive oil in a wok or deep frying pan over medium heat.
• Add the onion and saute until soft, between three to five minutes.
• Add the mushrooms and saute for four to five minutes.
• Add the garlic and saute for one more minute. If you are not using onions, add the garlic first and cook until fragrant, about two minutes. Do not let the garlic brown.
• Add the tomatoes and cook for one to two minutes. Remove the mixture to a dish and keep warm.
• Add another tablespoon of olive oil to the pan over medium-high heat.
• Add the spinach, salt, and pepper. Cook, tossing continually, until the spinach begins to wilt, about one to two minutes.
• Add the onion mixture and mix until thoroughly incorporated. Continue to toss and stir until the spinach is cooked to your desired doneness.
• Sprinkle with Parmesan cheese to serve.

You can add red pepper flakes or Italian seasoning to taste. It is also possible to add bacon or caramelized onions to this dish.

Spinach and mushroom pasta

Spinach and mushrooms are a super-fast combination that is perfect for a quick and easy side dish. They are both quick-cooking vegetables packed with nutrients. Spinach and mushrooms can be sauteed together with some garlic and olive oil to complement any meal.

This is a recipe for a creamy spinach and mushroom pasta that can be prepared in 30 minutes. It is a meatless pasta that can be made vegan and gluten-free.

Ingredients:

• Pasta (gluten-free, if preferred)
• Olive oil
• Butter
• Onion
• Garlic
• Mushrooms (cremini, white button, portobello, or a mixture)
• Vegetable broth
• Cream
• Parmesan cheese (shredded and shaved)
• Italian seasoning
• Smoked paprika
• Red pepper flakes
• Spinach (baby spinach leaves or regular spinach)

Instructions:

• Cook the pasta in a large pot of salted water until al dente.
• Heat olive oil and butter in a deep skillet or Dutch oven over medium heat.
• Add the onion and saute for 2 to 3 minutes until translucent and slightly browned.
• Add the garlic and mushrooms and saute for about 3 minutes until they release their liquid.
• Increase the heat to medium-high and continue to saute for 3 to 4 minutes, or until most of the liquid has cooked off and the mushrooms are lightly browned.
• Season with salt and pepper and add the vegetable broth.
• Reduce the heat to medium-low and add the cream, shredded parmesan, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes, stirring until combined.
• Let the sauce simmer for about 1 minute.
• Add the cooked and drained pasta and toss to combine.
• Add the spinach and toss with the warm pasta until wilted.
• Add the shaved Parmesan and remove from the heat.
• Serve with additional Parmesan cheese or red pepper flakes on top.

You can also add white wine to the sauce for a touch of acidity or deglaze the pan with vegetable broth instead. For a vegan option, replace the Parmesan cheese with nutritional yeast, and add it to the pan along with the garlic and red pepper flakes.

Spinach and mushroom quiche

Spinach and mushrooms are a super-fast combination that is perfect for a quick and easy side dish to complement your meal. They are both quick-cooking vegetables packed with nutrients. When sauteed, spinach and mushrooms go well with onions, garlic, and cheese.

Ingredients:

• Pie dough
• Spinach
• Mushrooms
• Onion
• Garlic
• Eggs
• Milk
• Heavy cream or whole milk
• Mustard
• Thyme
• Salt
• Pepper
• Cheese ( Gruyère, Swiss, or shredded Colby Jack)
• Nutritional yeast (optional)
• Dry white wine (optional)

Instructions:

• Prepare the pie dough and press it into a 9-inch quiche dish. Refrigerate and then freeze the dough-lined quiche dish until very cold.
• Preheat the oven to 375°F. Double line the quiche dish with aluminum foil.
• Heat oil in a large skillet over medium-high heat. Add mushrooms and cook until browned and tender, about 8 minutes.
• Add onion and garlic to the skillet and cook until softened, about 5 minutes.
• Add spinach to the skillet and cook until wilted, about 1-2 minutes.
• In a separate bowl, whisk together eggs, milk, heavy cream or whole milk, mustard, thyme, salt, and pepper.
• Fold the mushroom, onion, and spinach mixture into the egg mixture.
• Spoon the mixture into the prepared pie pan.
• Top with cheese and bake until set and golden brown, about 30-50 minutes.
• Let the quiche stand for 10 minutes, then slice and serve.

This quiche can be served for breakfast, brunch, or lunch, and it goes well with a light soup or a small salad. It can also be made ahead of time and enjoyed as leftovers.

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Spinach and mushroom soup

Spinach and mushrooms are a super-fast, nutrient-packed combination that can be sautéed together and served as a side dish or turned into a soup. The earthy flavours of mushrooms and spinach can be enhanced by adding garlic, onions, and herbs.

Ingredients:

• Mushrooms
• Spinach
• Vegetable broth (or any broth of your choice)
• Milk (whole milk or half-and-half for extra creaminess, or almond milk, cashew milk, or light cream)
• Flour (all-purpose) for thickening the soup
• Homemade or store-bought croutons
• Salt and pepper to taste
• Olive oil

Optional ingredients:

• Garlic
• Onions
• Herbs
• Red pepper flakes or Italian seasoning
• Parmesan cheese

Method:

Heat olive oil in a large pot over medium-high heat. Add the mushrooms and sauté until tender, about two minutes. If adding garlic and onions, toss them in now and sauté for another minute. Sprinkle in the flour, coating the mushroom mixture. Cook for another minute while constantly stirring.

Gradually stir in the broth, scraping up the bits from the bottom of the pot. Pour in the milk and bring the mixture to a boil over high heat. Reduce the heat and let it simmer for 6-10 minutes, stirring occasionally.

Finally, stir in the spinach until it wilts. Be careful not to overcook the spinach, as it only needs to wilt in the residual heat. Season with salt and pepper to taste.

Serve the soup in bowls with croutons on top for a satisfying crunch.

This soup is a quick, easy, and comforting meal that can be enjoyed any time of the year.

Spinach and mushroom breakfast casserole

Spinach and mushrooms are a super-fast combination that is perfect for a quick and easy side dish to complement any meal. They are quick-cooking vegetables packed with nutrients. You can also make a breakfast casserole with spinach and mushrooms as the main ingredients.

Ingredients

• 18 large eggs
• Milk (any type)
• Chives
• Olive oil
• Mushrooms (Crimini and Baby Bella are the same mushroom)
• Spinach
• Salt and pepper
• Cheese (Goat, Feta, Mozzarella, Cheddar, Fontina, Parmesan, Monterey Jack, or any other of your choice)
• Green onions
• Flour
• Baking powder

Steps

• Preheat the oven to 350 degrees F.
• Grease a 9x13-inch baking dish with nonstick cooking spray or butter and set aside.
• In a large skillet, heat olive oil over high heat. Add the sliced mushrooms and cook until tender, about 3 minutes.
• Whisk eggs in a large bowl and add milk, chives, and salt and pepper.
• Add the spinach and mushrooms to the egg mixture and stir until combined.
• Pour the mixture into the prepared baking dish.
• Bake in the preheated oven for about 25-35 minutes, or until the eggs are set and a knife inserted into the center comes out clean.
• Garnish the finished dish with fresh chives and your choice of cheese.

You can also add other ingredients to this casserole, such as diced ham, sausage, or vegetables like bell peppers or spicy peppers. This casserole can be made ahead of time and refrigerated for up to four days or frozen for up to two months. To reheat, simply pop it into the oven at 325-350 degrees F for about 25-35 minutes, or until heated through.

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