Sauteed Seitan With Mushrooms And Spinach Recipes

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SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
2 cups sliced cremini mushrooms
Kosher salt and freshly ground black pepper
10 ounces baby spinach
1 to 2 tablespoons balsamic vinegar

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.

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

This side pairs well with seared steak, shrimp, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, such as shiitake (stems removed) and button, thinly sliced
2 garlic cloves, minced
1 medium shallot, minced
Coarse salt and ground pepper
5 ounces baby spinach (about 5 cups)

Steps:

  • In a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms and cook, undisturbed, 2 minutes. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 5 minutes. Add 1 tablespoon oil, garlic, and shallot, and cook, stirring, until shallot is softened, 3 minutes. Season with salt and pepper. Add spinach and cook, stirring, until wilted, 2 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 112 g, Fat 7 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

MUSHROOMS AND SPINACH ITALIAN STYLE



Mushrooms and Spinach Italian Style image

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Provided by Salvatore

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  • Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g

SAUTEED SPINACH WITH MUSHROOMS



Sauteed Spinach With Mushrooms image

Not many ingredients but fresh is the key! Your kids shouldn't even mind eating spinach or mushrooms after tasting this. I have been making this dish for years and now don't really even need to measure ingredients. I just make to taste and we usually have this as a side dish for red meat. Pick your favorite mushroom. I like to use cremini. I have used portobello before but the gills make this dish an ugly brown color, so if you use portobello, remove the gills. The original recipe calls for boiling the spinach for one minute before sauteing but I skip that step now and just throw the bag of baby spinach in the saute pan and it wilts in the pan. It's your choice. Also, be gentle with the salt and pepper because too much ruins the dish. It's best to use a little then add more if needed after tasting, but most times you won't want to ruin the flavor.

Provided by southern_gal12000

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (10 ounce) package fresh Baby Spinach
3 tablespoons butter, divided
1/2 lb mushroom, sliced
salt and pepper, to taste
2 -4 fresh garlic cloves, chopped

Steps:

  • Bring water in a large pot to a boil (enough to cover spinach). Add the spinach and cook for 1 minute or less. * (This step is for spinach not cleaned and in a bag so I usually skip this step now and just add the raw spinach after cooking the mushrooms but cook for a couple of minutes or until the spinach leaves have wilted.).
  • * Drain in colander and let cool. Squeeze spinach to extract moisture and chop.
  • Melt all but 1 tablespoons of butter in the pan on medium low heat, add the the sliced mushrooms and cook, stirring often.
  • Add salt and pepper when mushrooms are almost cooked and add remaining butter and spinach. Cook thru stirring about 30 seconds.
  • Sprinkle with chopped garlic, stir and cook for a few more minutes. Serve immediately.

MUSHROOM AND SPINACH SAUTE



Mushroom and Spinach Saute image

Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 teaspoons olive oil
2 cups sliced fresh mushrooms
2 garlic cloves, minced
1 package (5 to 6 ounces) fresh baby spinach
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SAUTEED SPINACH WITH MUSHROOMS AND GARLIC



Sauteed Spinach With Mushrooms and Garlic image

A simple and very quick side dish that goes well with almost anything. I especially like it chicken fixed anyway.

Provided by Danzy

Categories     Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 -6 cups packed fresh spinach or 1 (1 lb) bag frozen spinach
1 pint fresh mushrooms, sliced or 8 ounces canned mushroom slices, drained
1 -2 teaspoon chopped garlic
1 tablespoon butter
1 tablespoon olive oil
salt
fresh ground black pepper
feta cheese

Steps:

  • Melt butter and olive oil together.
  • Sauté mushrooms and garlic a couple minutes then add spinach and sauté until just wilted and tender.
  • Season to taste with salt and freshly ground black pepper.
  • Garnish with crumbled feta cheese just before serving.

Nutrition Facts : Calories 70.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 46.1, Carbohydrate 2.5, Fiber 1, Sugar 0.7, Protein 2

SAUTEED SEITAN WITH MUSHROOMS AND SPINACH



Sauteed Seitan With Mushrooms and Spinach image

Make and share this Sauteed Seitan With Mushrooms and Spinach recipe from Food.com.

Provided by Eat Your Vegetables

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups seitan, sliced into bite-sized pieces
1 small onion, sliced into thick half-moons
2 cups cremini mushrooms, sliced
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon salt
fresh ground black pepper
1/4 cup white wine
1/4 cup vegetable broth
6 cups spinach

Steps:

  • Preheat a large, lidded skillet over medium-high heat. Saute the seitan for about 2 minutes. Add the onions and saute for another 5 minutes, until softened.
  • Add the mushrooms, garlic, thyme, basil, salt, and pepper, and saute for another 8 minutes. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and use tongs to incorporate them with everything else. Cook for about 5 more minutes.
  • Serve immediately with slices of lemon, if desired.

Nutrition Facts : Calories 64.3, Fat 3.6, SaturatedFat 0.5, Sodium 618.9, Carbohydrate 4.8, Fiber 1.4, Sugar 1.1, Protein 1.6

SAUTEED SPINACH AND SHIITAKES



Sauteed Spinach and Shiitakes image

This is a very healthy saute of spinach and shiitake mushrooms, which are high in copper, an under-appreciated nutrient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
8 ounces shiitake mushrooms, stems discarded, caps thinly sliced
Coarse salt and ground pepper
10 ounces baby spinach (7 cups)
1 to 2 teaspoons white-wine vinegar

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate (reserve skillet).
  • Heat remaining tablespoon oil in skillet. Add as much spinach as will fit; season with salt and pepper. Toss spinach, adding more to skillet as room becomes available. Cook until tender, about 2 minutes. Remove from heat, drain off any excess liquid, and stir in vinegar. Top spinach with mushrooms.

SEITAN AND MUSHROOM STROGANOFF



Seitan and Mushroom Stroganoff image

A mushroom stroganoff with the addition of seitan, giving it the taste and texture of beef stroganoff, yet this version is wholesome and vegetarian!

Provided by Brooke Elizabeth

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 25m

Yield 5

Number Of Ingredients 12

12 ounces whole wheat egg noodles
nonstick cooking spray
1 cup chopped sweet onion (such as Vidalia®)
1 (8 ounce) package sliced fresh white mushrooms
1 (8 ounce) package sliced fresh portobello mushrooms
16 ounces seitan, cut into 1-inch pieces
1 tablespoon crushed garlic
1 (14 ounce) can vegetable broth
1 (16 ounce) container nonfat sour cream
⅓ cup tomato paste
1 tablespoon all-purpose flour, or more as needed
salt and ground black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  • Meanwhile, spray a large frying pan with nonstick cooking spray and place over medium-high heat. Add onion, white mushrooms, and portobello mushrooms. Saute until onion is tender, 5 to 7 minutes. Stir in seitan and garlic; cook for 1 minute longer. Reduce heat to low and add vegetable broth. Mix in sour cream and tomato paste. Cook, stirring often, about 5 minutes.
  • Stir in flour, adding more if sauce requires additional thickening. Season with salt and pepper. Serve hot over drained egg noodles.

Nutrition Facts : Calories 534 calories, Carbohydrate 82.3 g, Cholesterol 72.3 mg, Fat 5.2 g, Fiber 5.1 g, Protein 40.9 g, SaturatedFat 1.3 g, Sodium 765.6 mg, Sugar 17 g

SAUTéED SPINACH WITH MUSHROOMS



Sautéed Spinach with Mushrooms image

Win over everyone around the table with the rich flavors of garlic and Parmesan cheese in our Sautéed Spinach with Mushrooms! This simple recipe for Sautéed Spinach with Mushrooms only takes 20 minutes to make and pairs well with any entrée.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

2 Tbsp. olive oil
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
2 lb. fresh spinach, torn
1/4 tsp. pepper
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large skillet on medium-high heat. Add mushrooms and garlic; cook and stir 3 to 5 min. or until mushrooms are tender.
  • Add spinach; cook and stir on medium heat 4 to 5 min. or just until spinach is wilted.
  • Stir in pepper; sprinkle with cheese.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

SAUTEED SPINACH AND MUSHROOMS



Sauteed Spinach and Mushrooms image

My husband and I love sauteed spinach, sauteed mushrooms, sauteed onions, and sauteed garlic. So, we put it all together with some tomatoes to add some zip.

Provided by Marilyn

Categories     Fruits and Vegetables     Mushrooms

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil, divided
1 medium onion, coarsely chopped
1 cup chopped portabello mushrooms
2 cloves garlic, finely chopped
1 medium tomato, chopped
1 (8 ounce) package fresh baby spinach
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
2 tablespoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 7.7 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 1.4 g, Sodium 377.6 mg, Sugar 2.7 g

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