Spinach And Mushrooms With Truffle Oil 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 MUSHROOMS WITH TRUFFLE OIL



Spinach and Mushrooms with Truffle Oil image

Provided by Rick Rodgers

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Spinach     Healthy     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
10 ounces button mushrooms or crimini (baby bella) mushrooms, sliced
1 large shallot, chopped
1 1/2 9-ounce bags fresh spinach leaves
1 to 2 teaspoons truffle oil*

Steps:

  • Melt butter in large nonstick skillet over medium-high heat. Add mushrooms; sauté until brown and liquid evaporates, about 8 minutes. Add shallot; sauté 2 minutes.
  • Add spinach, 1/3 at a time, to skillet with mushrooms and toss over medium-high heat, allowing each batch to wilt slightly before adding next, about 2 minutes per batch. Sauté just until all spinach is wilted and heated through. Stir in 1 teaspoon truffle oil. Season with salt, pepper, and more truffle oil, if desired. Transfer to bowl and serve.
  • Sold at some supermarkets and at specialty foods stores and Italian markets.

GRILLED MUSHROOMS WITH TRUFFLE OIL AND SHAVED PARMESAN



Grilled Mushrooms with Truffle Oil and Shaved Parmesan image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds wild mushrooms, (recommended: shiitake, oyster, cremini, sliced morels, and chanterelles)
Canola oil, as needed
Salt and freshly cracked black pepper
Truffle oil, as needed
2 cups baby arugula
1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Preheat the grill to medium heat.
  • Brush the mushrooms with some oil and season them with salt and pepper, to taste. Grill until they are golden brown and soft, then transfer them to a serving bowl or platter. Drizzle with a few teaspoons of truffle oil, some of the baby arugula and shave a few pieces of Parmigiano over the mushrooms. Sprinkle with parsley and serve.

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

SPINACH AND MUSHROOMS WITH TRUFFLE OIL



Spinach and Mushrooms With Truffle Oil image

Make and share this Spinach and Mushrooms With Truffle Oil recipe from Food.com.

Provided by Vicki in AZ

Categories     Vegetable

Time 21m

Yield 6 serving(s)

Number Of Ingredients 5

2 tablespoons butter
10 ounces mushrooms
1 large shallot, chopped
14 ounces spinach leaves
2 tablespoons truffle oil (can be found at Trader Joe's)

Steps:

  • Melt butter in large nonstick skillet over medium high heat.
  • Add mushrooms and saute until brown and liquid evaporates, about 8 minutes.
  • Add shallot and saute 2 minutes.
  • Add spinach 1/3 at a time and allow each batch to wilt slightly before adding the next batch, about 2 minutes per batch.
  • When all spinach is wilted and heated through, stir in truffle oil and season with salt & pepper.

Nutrition Facts : Calories 298.1, Fat 22.4, SaturatedFat 14.2, Cholesterol 71, Sodium 157, Carbohydrate 5.7, Fiber 0.5, Sugar 1.7, Protein 19.4

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