Creamed Spinach Mushrooms Recipes

CREAMED SPINACH & MUSHROOMS

Steps:

• Heat 1 Tbsp. oil in large skillet over medium high heat; add onions and cook for 2-3 minutes, until translucent. Add mushrooms cook for 5 minutes, or until browned. Add spinach, nutmeg, salt and pepper and cook until spinach is wilted. Remove pan from heat and set aside.
• Heat remaining oil over medium heat. Whisk in flour and cook, stirring 1-2 minutes, or until bubbling. Slowly whisk in milk and continue to whisk until bubbling. Remove from heat. Add cheese and mix until melted.
• Add cheese to vegetable mixture and mix until well combined.

CREAMED SPINACH AND MUSHROOMS FOR ONE

Steps:

• Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add spinach and mushrooms; cook and stir until spinach is almost completely wilted and mushrooms are cooked, 3 to 4 minutes.
• Add garlic powder, pepper flakes, salt, and pepper; stir to combine. Add Parmesan cheese and cream cheese and stir until completely incorporated.

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

SAVORY CREAMED SPINACH AND MUSHROOMS

Steps:

• On low heat, melt butter in a large pan. Cook onions for 20 minutes, until transparent and lightly browned.
• Increase the heat to medium-high and add mushrooms. Season liberally with kosher salt. Cook until they are done shrinking and are a deep brown color.
• Stir in garlic. Cook for 30 seconds, until fragrant.
• Add spinach, one handful at a time, until all of the spinach is incorporated. Cook for another 2-3 minutes until the spinach has completely wilted, then turn off the heat.
• While the pan is still hot, stir in cream cheese and season salt and pepper. Serve warm.

BAY-CRUMBED SALMON WITH CREAMED SPINACH & WILD MUSHROOMS

Steps:

• Crush the bay leaves as finely as possible using a pestle and mortar, then mix with the breadcrumbs, lemon zest and some seasoning, then set aside. Put the spinach in a colander and pour over boiled water from the kettle to wilt it. Rinse under cold water to cool, then squeeze out as much of the water as possible. Bring the cream, white wine and mushrooms to the boil in a pan, then remove from the heat and set aside.
• Spread out the wilted spinach in the base of a baking dish or roasting tin that's large enough to snugly fit the salmon. Pour over the creamy mushrooms. Season to taste. Lay the salmon on top, down the middle of the dish, with the rounded-side up. Season the salmon and drizzle over the lemon juice, then scatter over the breadcrumbs so the fillet is completely covered. Will keep chilled for up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Dot the butter over the salmon and bake for 30-35 mins until the fish is just cooked through, the crumb is golden and the cream has bubbled into the spinach. Leave to rest for a few minutes, then serve the salmon and spinach straight from the dish.

CREAMED SPINACH WITH MUSHROOMS AND ONIONS

Steps:

• If using fresh spinach, unbundle and soak in a sink full of cold water.
• Swish around and drain water out of the sink.
• Repeat.
• This is to remove sand and grit.
• Chop coarsely when ready to cook.
• Drain spinach and steam on medium heat in large pan.
• Meanwhile saute mushrooms, onion and garlic in oil on med-high heat.
• When spinach is tender, drain all remaining water (if any water remains the dish will be too watery) and add mushroom/onions.
• Turn off heat and stir in sour cream, add salt and pepper to taste and mix well.
• Add more sour cream if you wish-- this is up to the cook.
• Serve hot and enjoy!

CREAMED SPINACH AND MUSHROOMS

Steps:

• In a small skillet, saute mushrooms in oil and butter until tender. Add spinach; cover and cook for 1 minute or until wilted., Stir in the cream cheese, salt and pepper. Serve immediately.