Indulge in the symphony of flavors presented by our exquisite Mushroom and Spinach Bread Zagna, a culinary masterpiece that seamlessly blends the earthy essence of mushrooms with the vibrant green of spinach, all enveloped in a soft and fluffy bread. This delectable dish offers a delightful contrast of textures, with tender mushrooms and spinach enveloped in a crispy golden crust. Elevate your culinary skills with our comprehensive guide, featuring step-by-step instructions and a treasure trove of additional recipes to tantalize your taste buds. Discover the secrets behind creating the perfect dough, master the art of sautéing mushrooms and spinach, and explore variations such as the mouthwatering Pesto Mushroom Bread Zagna and the savory Sausage and Spinach Bread Zagna. Embark on a culinary adventure and let your taste buds savor the extraordinary.
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SPINACH BREAD
Steps:
- Preheat oven to 375 degrees. In a bowl combine water, honey, 1 teaspoon of the salt, and sprinkle the yeast over the top. Set aside to foam. Then whisk in 2 tablespoons of olive oil, then sift 1 cup of flour and mix well. Set aside for 1 hour, or until it has a sponge-like texture.
- Meanwhile, in a medium skillet, heat 2 1/2 tablespoons olive oil and saute onions until tender, about 5 minutes. Then add the garlic, cumin, and remaining salt to the onions. Stir in the spinach, in small batches, and cook until the spinach is soft. Pour on the lemon juice. Drain spinach in a colander and reserve the cooking liquid. In a large bowl, place 2 cups of the remaining flour, making a well in the center of the flour. Pour the spongy mixture into the well. Knead for 10 minutes, adding enough of the cooking liquid to make it pliable yet firm. Transfer to a oiled bowl, cover with plastic wrap and let rise for 2 hours. Then add the feta cheese to the dough and knead for 1 minute. Add the spinach mixture, sprinkle with the remaining flour, and mix together quickly. The dough is supposed to be moist and loose, don't knead again. Form into a oblong loaf and place the dough on a well oiled baking sheet. Cover lightly with plastic wrap and let proof for 1 hour. Bake the bread for 20 minutes, then reduce the heat to 350 degrees and cook for another 30 minutes.
MUSHROOM AND SPINACH SAUTE
Mushrooms and spinach make a super fast combination that's perfect for two. It's easy to double or triple for a crowd. -Pauline Howard, Lago Vista, Texas
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 208mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SPINACH WITH MUSHROOMS AND BREAD
This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, "a completely honest and delicious dish that might've been the most creative thing I did all week, had it not been among the most traditional."
Provided by Mark Bittman
Categories dinner, lunch, quick, salads and dressings, side dish
Time 20m
Yield 1 to 2 servings
Number Of Ingredients 7
Steps:
- Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.
- Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 0 grams
MUSHROOMS AND SPINACH ITALIAN STYLE
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
Provided by Salvatore
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g
Tips:
- Fresh baby spinach gives this rustic dish its beautiful green color. If baby spinach is unavailable, you can use regular spinach, just be sure to wilt it down before adding it to the bread.
- To ensure even cooking, slice the mushrooms thinly and cook them until they are golden brown and tender.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- For a cheesy bread, sprinkle a cup of shredded cheddar cheese or parmesan cheese on top before baking.
- Serve the bread warm, with a side of marinara sauce or your favorite dipping sauce.
Conclusion:
This easy-to-make mushroom and spinach bread is a delicious and hearty dish that is perfect for any occasion. It's packed with flavor from the mushrooms, spinach, and herbs, and the buttermilk gives it a tender and moist texture. Whether you serve it as a main course or a side dish, this bread is sure to be a hit.
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