Spinach And Mushroom Korma 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.

SPINACH AND MUSHROOM CASSEROLE



Spinach and Mushroom Casserole image

This dish is a simple layered combination of spinach and mushrooms, that goes wonderfully with roast beef or chicken.

Provided by CathyM

Categories     Side Dish     Casseroles     Spinach Casserole

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
1 pound fresh mushrooms, sliced
2 (10 ounce) packages fresh spinach, rinsed and stems removed
1 teaspoon salt
4 tablespoons butter, melted
¼ cup finely chopped onion
1 ½ cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
  • Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
  • Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 7.5 g, Cholesterol 60.2 mg, Fat 21.5 g, Fiber 3 g, Protein 11.3 g, SaturatedFat 13.4 g, Sodium 721.5 mg, Sugar 1.9 g

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

SPINACH AND MUSHROOM KORMA



Spinach and Mushroom Korma image

Posted for Eat Your Veggies December 2008/January 2009 in the Asian Cooking Forum. Taken from the Australian Women's Weekly New Asian cookbook. Kalonji seeds are specified in the recipe but a Google search seems to indicate that Nigella seeds could be substituted). Times are estimated.

Provided by ImPat

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 cup roasted unsalted cashews
1 tablespoon ghee
1 (200 g) brown onions (thinly sliced)
2 garlic cloves (crushed or minced)
20 g ginger (4cm piece, grated)
2 teaspoons kalonji, seeds (nigella could be a substitute)
1/2 cup korma paste
2/3 cup cream
400 g swiss brown mushrooms
500 g spinach (trimmed and chopped coarsely)
1/3 cup yoghurt

Steps:

  • Blend or process nuts until finely ground.
  • Heat ghee in a large saucepan and cook onion, garlic and ginger, stirring until onions soften.
  • Add nuts, seeds and paste and cook stirring until fragrant.
  • Add cream and mushrooms, simmer covered for 15 minutes.
  • Add spinach and cook stirring until wilted.
  • Serve curry with yoghurt.

Nutrition Facts : Calories 272.1, Fat 17.6, SaturatedFat 8.3, Cholesterol 37.3, Sodium 135, Carbohydrate 23.4, Fiber 5.1, Sugar 6.1, Protein 10.7

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