Mushrooms And Spinach Italian Style Food

ITALIAN MUSHROOMS AND SPINACH

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 saute until they begin to shrink, about 3 to 4 minutes.
• Add the wine and simmer 3-4 minutes until volume reduces by half.
• Add the vinegar and spinach, and saute, stirring constantly, for a few minutes, or until spinach is wilted.
• Season with salt and pepper to taste, and sprinkle with fresh parsley and parmesan cheese. Serve hot.

SPINACH AND MUSHROOM STUFFED SHELLS

Steps:

• Lightly grease a rimmed baking sheet with the oil and set aside.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
• In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
• In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
• In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
• Garnish with more Parmesan and basil leaves, and serve.
• In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

MUSHROOMS AND SPINACH ITALIAN STYLE

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.

SAUTEED SPINACH AND MUSHROOMS

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.

MUSHROOM & SPINACH RISOTTO

Steps:

• Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
• Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
• Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
• Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

ITALIAN STYLE PORTOBELLO MUSHROOM AND SPINACH BAKE

Steps:

• 1. Remove the stem of the portobello mushrooms. Brush the inside with olive oil. Put aside. Heat tomato sauce in another sauce pan. Put parmesan cheese into the sauce and let it cook until bubbly, lower heat to simmer. In another pan steam the spinach (if using fresh or boil if using frozen)cook until soft
• 2. Take the pound of ground beef, put in the frying pan with spices. Fry until crumbly. Drain the fat. The add the sauce to the pan.
• 3. Once all ingredients are cooked, take the mushroom, layer the bottom with spinach, then the ground beef sauce mixture,put on thick slice of tomato on top and then muzzarella cheese. Put into a bake pan and put in the oven on 350 deg. for 15 minutes. Let stand for a minute or two after cooking.

MUSHROOMS AND SPINACH ITALIAN STYLE

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.

MUSHROOMS AND SPINACH ITALIAN STYLE

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.