Spinach and Mushrooms with Pesto
For this simple recipe, thinly sliced and sautéed mushrooms, accompanied by cooked spinach, are combined with a pesto sauce.
20 K 3.8/5 (5 reviews)
20 min.
Easy
4 people
8 IngredientsLast modified on: May 10th 2023
4 tablespoons 
2 
500 g 
400 g 
50 g 
150 g 
Times for this recipe
Preparation: 4 min.
Cooking: 15 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 min.
In a saucepan over medium heat, pour in 4 tablespoons olive oil and when it is hot add 2 shallots minced.
Add salt and pepper, cook for 1 minute without browning.
Add salt and pepper, cook for 1 minute without browning.
Stage 3 - 8 min.
...and cook to your liking, typically until the mushrooms have run out of water.
Stage 4 - 1 min.
Add 400 g cooked spinach...
Stage 5 - 4 min.
... then 50 g cream.
Stir and cook for a few minutes, stirring occasionally, until the cream has reduced.
Stir and cook for a few minutes, stirring occasionally, until the cream has reduced.
Stage 6 - 2 min.
Remove from heat and add Ing5, mix well, ready.
Stage 7
Serve alone or with pasta or rice for example.
Remarks
You can use a classic pesto, or a variation like coriander-cashew pesto or tomato pesto sauce.
Keeping: 1 or 2 days in the refrigerator, protected by a stretch film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 220 RDI=20 % | 520 RDI=80 % | 1,730 RDI=90 % | 7,240 RDI: 90 % |
| Per 100 g | 20 RDI=6 % | 20 RDI=2 % | 40 RDI=7 % | 140 RDI=7 % | 600 RDI: 7 % |
| Per person | 50 RDI=20 % | 50 RDI=5 % | 130 RDI=20 % | 430 RDI=20 % | 1,810 RDI: 20 % |
How much will it cost?
- For 4 people : $9.30
- Per person : $2.35
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mushrooms
Like these other recipes: Summer Salmon Blanquette, Chicken pie, "Land and sea" kebabs, Tomato omelette, Escalope of veal in a cream sauce, ... See them all 62
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Polenta with spinach and soft-poached egg, Creamy spinach and potato gratin, Spinach and hard-boiled egg gratin, Parcels of fish fillet in spinach, Eggs "en cocotte" with spinach, ... See them all 36
Pesto
You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", New peas with pesto, Fried egg in bread, Pesto crackers, Italian toast, ... See them all 15
Cream
Like these other recipes: Cottage cheese tart, Mushroom velouté, Spicy roast cauliflower gratin, Curried prawn risotto, Artichoke Soup, ... See them all 116
Other recipes you may also like
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.December 30th 201951 K5 1 hour 45 min.
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..May 22th 201952 K 40 min.
Red cabage salad with toasted almonds
This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.May 26th 201948 K5 30 min.
Springtime mixed salad
This salad is a way to make the most of the first baby courgettes (if you can get them). The crunchy little darlings are mixed with shredded lettuce, hard-boiled eggs, tinned tuna and diced cheese.June 5th 201984 K 25 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded,...June 9th 2019162 K 4 3 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.