Best 4 Mushroom Florentine Recipes
Craving a delectable dish that marries the earthy flavor of mushrooms with the creamy richness of spinach? Look no further than Mushroom Florentine! This classic culinary creation has captured the hearts of food enthusiasts worldwide with its symphony of flavors and textures. Whether you're a seasoned cook seeking to refine your repertoire or a novice seeking a delightful introduction to gourmet cooking, this article will guide you through the journey of creating an unforgettable Mushroom Florentine experience.
Let's cook with our recipes!
MUSHROOM CHICKEN FLORENTINE
Here's a simple way to prepare an elegant dish. Rich flavors of portobello mushrooms, fresh spinach and herbes de Provence make a delicious backdrop for the succulent chicken.
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine the soup, wine, sour cream and herbes de Provence. Stir in chicken and mushrooms. Fold in spinach. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with noodles.
Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 672mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
MUSHROOM FLORENTINE
From a little old cookbook called "Virginia Seasons." My written notes at the top of this one say, "Wonderful!" I last made it in 1994 -- time to make it again!
Provided by vrvrvr
Categories Vegetable
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrooms and saute in olive oil in small skillet over medium heat until just tender. Remove to a small plate and set aside.
- Add spinach to skillet, over medium heat, and season with salt, onion, garlic. Stir and cook a few minutes.
- Lightly butter a 9" pie plate.
- Line pie plate with cooked spinach.
- Top with mushrooms.
- Drizzle melted butter over.
- Top with cheese and pepper.
- (Can refrigerate at this point, covered. Bring to room temp before baking, if made ahead.).
- Bake uncovered at 350 for 20 minutes until sizzling.
Nutrition Facts : Calories 200.6, Fat 15.5, SaturatedFat 9, Cholesterol 40.1, Sodium 653.3, Carbohydrate 7.9, Fiber 3.9, Sugar 2.6, Protein 11
MUSHROOM FLORENTINE SOUP
I have been doing a low carb diet and found this recipe on Linda's Low Carb Menus & Recipes and thought I would give it a try. It is wonderful. And tastes so rich. Very good soup and good for you.
Provided by virginia duncan
Categories Cream Soups
Time 40m
Number Of Ingredients 10
Steps:
- 1. Saute the mushrooms, onion, garlic and seasonings in butter and wine; cook on high heat until reduced by half, about 4 minutes.
- 2. Remove from the heat and put half of the soup in a small, deep bowl. Puree the soup in the bowl with a stick blender. The mushrooms may get caught a bit in the blender blades, but keep going and they'll eventually all end up in the soup.
- 3. Return the puree to the pot and heat until the soup is hot. Stir in the spinach and cream; heat through just a minute or so and serve at once.
- 4. makes 2-3 servings. Don't freeze. per 1/2 recipe: 317 calories; 28g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs.
MUSHROOM CHICKEN FLORENTINE
This recipe came about as I was rummaging thru pantry and fridge and wondering what 'sounded good' that I could make , throw in the oven, and walk away. Hubby wanted Italian but I was tired of tomato sauce and I had chicken in the fridge I wanted to use. Toss in a few family favorites and BINGO! Done ! This resulted in a new...
Provided by janet kaskie
Categories Casseroles
Time 1h
Number Of Ingredients 14
Steps:
- 1. Coat chicken in Italian dressing.
- 2. Toss coated chicken in a mixture of bread crumbs and Parmigianino-Reggiano cheese.
- 3. Coat skillet with olive oil, heat to med high, cook smooth side of chicken until just golden.
- 4. Combine all other ingredients, except additional Parmigianino-Reggiano cheese.
- 5. Place combined ingredents in prepared casserole, Top with chicken (browned side up) Top with remaining cheese.
- 6. Bake in a 375 oven 30-45 minuets or until chicken is cooked through..
- 7. Serve with garlic bread and salad... enjoy !
Tips:
- Choose the right mushrooms. The best mushrooms for Florentine are cremini or white button mushrooms. They have a mild flavor that won't overpower the other ingredients.
- Slice the mushrooms thinly. This will help them cook evenly and quickly.
- Sauté the mushrooms in butter. This will give them a rich, nutty flavor.
- Add garlic and shallots. These aromatics will add depth of flavor to the dish.
- Use fresh spinach. Baby spinach is a good choice because it cooks quickly.
- Wilt the spinach in the pan with the mushrooms. This will help it cook down and release its liquid.
- Make a simple cream sauce. A combination of heavy cream, Parmesan cheese, and nutmeg will do the trick.
- Serve the Florentine over pasta, rice, or fish. It's also a great topping for chicken or tofu.
Conclusion:
Mushroom Florentine is a classic dish that is easy to make and always a crowd-pleaser. It's a great way to use up leftover mushrooms, and it's also a good source of protein and vegetables. Whether you serve it as a main course or a side dish, Mushroom Florentine is sure to be a hit.
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