Spinach and Mushrooms with Pesto
For this simple recipe, thinly sliced and sautéed mushrooms, accompanied by cooked spinach, are combined with a pesto sauce.
17 K 3.8/5 (5 reviews)
20 min.
Easy
12 people
8 IngredientsLast modified on: May 10th 2023
12 tablespoons 
6 
1 kg 500 g 
1 kg 200 g 
150 g 
450 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 12 tablespoons olive oil and when it is hot add 6 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 1 kg 200 g cooked spinach...
Stage 5 - 4 min.
... then 150 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 | 570 RDI=220 % | 650 RDI=60 % | 1,570 RDI=240 % | 5,190 RDI=260 % | 21,720 RDI: 260 % |
| 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 12 people : 23.75 €
- Per person : 2.00 €
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: Mushrooms à la grecque, Kérinou slices, Rice à la grecque, Mushroom velouté, Glazed mushrooms with plain rice, ... See them all 62
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Spinach fritters, Crispy spinach rolls, Spinach and cauliflower with sesame béchamel sauce, Thin spinach and potato tart, Polenta with spinach and soft-poached egg, ... See them all 36
Pesto
You can get more informations, or check-out other recipes which use it, for example: Roasted leeks with pesto, Pasta with pesto and preserved tomatoes, Olive and pesto bread, Fried egg in bread, Italian toast, ... See them all 13
Cream
Like these other recipes: Chocolate ganache, Chocolate cream, Courgette tart with mint, Green bean purée, Coconut-vanilla cream for Elsa , ... See them all 115
Other recipes you may also like
Morteau sausage
In this recipe, Morteau sausages are cooked on a bed of chopped potatoes. The trick is to cook the Morteau sausage slowly, so that its delicious, smoky flavor descends on the potatoes, which are crispy on the outside and melt-in-the-mouth on the inside, a pure delight.September 29th 20241.23 M 34.1 1 hour 35 min.
Mediterranean toast
On a slice of toasted bread: barely-cooked Spanish ham, sticks of fried chorizo, slices of peeled tomato and sliced feta.October 9th 2011134 K4.5 1 hour 5 min.
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.January 14th 2016121 K3.8 1 hour 50 min.
Pear, grapefruit and pistachio tart
A sweetcrust pastry case filled with pistachio cream, topped with pear and grapefruit slices.February 17th 201390 K4.3 1 hour 40 min.
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it.May 20th 2020133 K3.3 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.