Best 2 Mushroom And Spinach Side Dish Recipes

Mushrooms and spinach are two versatile and delicious ingredients that can be used to create a variety of tasty side dishes. Both are packed with flavor and nutrients, making them a healthy and satisfying addition to any meal. Whether you're looking for a quick and easy weeknight dish or a more elegant side for a special occasion, there are plenty of mushroom and spinach recipes to choose from. From simple sautéed mushrooms and spinach to more complex dishes like stuffed mushrooms or creamy spinach gratin, there's sure to be a recipe that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

MUSHROOM AND SPINACH SIDE DISH

Mushroom and Spinach Side Dish image

This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands. This recipe was a Dr Weils Recipe of the day !

Provided by Kristine L.

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 ounce dried funghi porcini (optional)
2 tablespoons olive oil, preferably extra virgin
1 lb mixed mushrooms, fresh
4 garlic cloves, minced
1 teaspoon herb-seasoned salt
2 cups baby spinach leaves

Steps:

If you're using porcini mushrooms, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes.
Wash and slice the fresh mushrooms and remove any tough stems.
In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid.
Stir well, cover and cook gently for 5 minutes.
Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.

EASY SPINACH AND MUSHROOM TART (SIDE DISH)

Easy Spinach and Mushroom Tart (Side Dish) image

This is based on my other quickie, recipe #350071, but it contains no feta and no cream. Some evenings I am truly lazy when it comes to cooking dinner, but we are not fans of frozen or tinned vegs. So this is a life-saver, because no other side dish is needed when you make this, it's no-nonsense and very quick. Do not use swiss chard, because the leaves are too hard and tend to dry out on top: use the soft English spinach with the small leaves. I buy the conveniently cleaned spinach in the bags. Some small yoghurt containers are 5 oz (150g) and others are 6 ox (175 g). Won't make a difference which you use.

Provided by Zurie

Categories Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

7 -8 ounces baby spinach leaves (200g approx)
7 -8 ounces mushrooms
1/2 cup onion, finely chopped (125 ml)
4 eggs, largest size you have (I prefer free-range eggs)
5 -6 ounces yoghurt, plain, Greek preferred (150 - 175 g)
1 teaspoon seasoning salt (7 ml, your favourite mixture)
1 teaspoon Tabasco sauce (or other hot sauce)
1 -2 teaspoon garlic, finely chopped
2 tablespoons olive oil
3 tablespoons breadcrumbs, dried

Steps:

Heat oven to 325 deg F/160 deg Celsius.
Grease a tart plate with butter.
Tear up or cut up the spinach roughly, and put into a mixing bowl.
Add the chopped mushrooms and onion to the spinach.
Whisk the eggs in another bowl, and add the yoghurt, seasoning salt, Tabasco and garlic. Whisk well. Add to the spinach mixture.
Mix through well with a spatula, wooden spoon, or your hands!
Pat the whole lot into the greased tart plate. Use your hands to flatten it a little -- it should fit well into an ordinary-size tart pan or plate.
Drizzle over the olive oil, and then sprinkle with the dried breadcrumbs. Bake for 45 minutes, or until slightly puffed up and set.
* If you want, change the seasonings, or add more salt than suggested, as seasoning salt alone might not be enough. Nutmeg can also be added to the wet mixture.

Tips:

Use fresh ingredients: Fresh mushrooms and spinach will give your dish the best flavor.
Choose the right mushrooms: There are many different types of mushrooms that you can use in this dish, but some of the most popular include button mushrooms, cremini mushrooms, and portobello mushrooms.
Clean the mushrooms properly: Before you cook the mushrooms, be sure to clean them thoroughly. You can do this by wiping them with a damp cloth or by rinsing them under cold water.
Cook the mushrooms and spinach separately: This will help to prevent the spinach from getting overcooked.
Season the dish to taste: Be sure to season the dish with salt and pepper to taste.

Conclusion:

This mushroom and spinach side dish is a delicious and healthy way to add some extra vegetables to your meal. It's perfect for serving with grilled chicken, fish, or steak. You can also add it to pasta or rice dishes. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.