Spinach and Mushrooms Recipe

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Spinach and Mushrooms Recipe
Spinach and Mushrooms Recipe photo by Taste of Home
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Spinach and Mushrooms Recipe

Read Reviews
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Warm sauteed spinach and fresh, garlicky mushrooms make for a perfect combination that tastes terrific and looks impressive, too. Joyce Frey — Macksville, Kansas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min

Ingredients

  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine or reduced-sodium chicken broth
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (8 ounces) sliced water chestnuts, drained

Directions

In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through. Yield: 4 servings.
Originally published as Spinach and Mushrooms in Healthy Cooking June/July 2010, p43

Nutritional Facts

3/4 cup: 124 calories, 7g fat (2g saturated fat), 8mg cholesterol, 334mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine or reduced-sodium chicken broth
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon minced fresh oregano or 1/2 teaspoon dried oregano
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (8 ounces) sliced water chestnuts, drained
  1. In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the wine, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
  2. Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through. Yield: 4 servings.
Originally published as Spinach and Mushrooms in Healthy Cooking June/July 2010, p43

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Reviews forSpinach and Mushrooms

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Kackster User ID: 7102198 147049
Reviewed Jan. 23, 2013

"I am not a fan of spinach, but it ended up being the part of the dish me and my family devoured! I omitted the water chestnuts and added 1 slice of crumbled bacon. I had to make a second batch because my 12 yr. old ate nearly the whole pan before I could serve it. I will add to my favorites list!"

MY REVIEW
frangerjunk User ID: 5181938 119631
Reviewed Jun. 19, 2010

"I was also excited to try this, the picture looked good but it wasn't. Very plain, not much flavor at all, disappointed."

MY REVIEW
avalon3336 User ID: 2920387 121681
Reviewed Jun. 18, 2010

"I was excited to try this, but I didn't like the taste of it. I thought the Worcestershire sauce might have been a typo. I might try making it again but using soy sauce instead of the Worcestershire sauce or maybe omitting the sauce all together."

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