Traditional recipes

Packages with spinach and mushrooms

Packages with spinach and mushrooms

Heat the onion in oil, then add the finely chopped mushrooms and the boiled and chopped spinach; leave on the fire for 2 minutes.

We cut the dough into 15 rectangles and place each one a little of the above composition forming the packages as in the pictures.

Grease each piece with oil, sprinkle sesame seeds on top and place them in a pan greased with oil and lined with baking paper; put in the oven until nicely browned.


Spinach, cheese and mushroom roll is a delicious cheese appetizer. For this spinach roll recipe you will need 200 g of frozen spinach. In a bowl, mix the yolks with the sour cream. Add the thawed spinach and drain well (in a handful) of water, then integrate the flour mixed with baking powder and salt.

At the end, add the beaten egg whites and mix lightly. Pour the dough into the tray lined with baking paper and bake it in the preheated oven at 180 ° C for 20-25 minutes.
Meanwhile, sauté the finely chopped onion and mushrooms in a tablespoon of oil. We take them out and let them cool. Mix the feta with the cream cheese and telemea, then add the ham. Stir until smooth. Finally add the cooled mushrooms, then mix.
Remove the top, turn it over on a lightly damp towel, sprinkle with grated mozzarella, then the cheese mixture with the mushrooms. I was running easy. We put the roll with spinach, cheese and mushrooms in a foil after it cools, then we leave it in the fridge for at least an hour.

Serve the spinach with spinach, cheese and mushrooms cold.
The source of this recipe is the culinary blog Divainbucatarie.


  • 1 kg of fresh spinach or 450-500 g frozen
  • 3-4 tablespoons of oil
  • 1 small onion
  • 2-3 cloves of garlic
  • 200 ml sour cream for cooking
  • salt to taste

First of all, if you have fresh spinach, wash it very well in some water. Drain well and cook for a few minutes, until soft.

Then chop the onion and fry it in oil until soft, over low heat. Add a little salt to keep it from burning.

Add the crushed or grated garlic and leave for another minute or two. Then put the chopped spinach bigger or smaller, depending on how you like it.

*If you have frozen spinach, let it thaw, drain it and chop it.

Cover the pan and cook for another two minutes, then add the cream and salt to taste.

Cover again and cook for a few more minutes to make your tastes.

The food is ready and you can serve it hot with poached eggs. Good appetite!

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Spaghetti made of konjac flour with spinach and mushrooms

If you are on a diet, but you have a terrible appetite for pasta, know that there are possibilities. And this vegan, low-carb, spaghetti recipe made from konjac flour with mushrooms, spinach, coconut butter and tomatoes is definitely one of the best ways to pamper yourself without feeling any guilt.

I have been on a diet, 85% vegan, for more than 3 weeks, in order to get back in the best physical shape, that's why I pay more attention to my diet and I don't bother in the last state. But what helped me on a diet for more than a week were the wonderful ingredients that took the place of animal products. Specifically, a delicious coconut butter, which still impresses me every time I taste it (it has the same texture and taste, without exaggerating at all, with milk butter & # 8230which can be more wonderful?), The inactive yeast I started to use it quite often instead of parmesan or egg and pasta or konjac flour, the latest low-carb discovery, which have a delicious taste, similar to rice pasta.

With their help I gave a special taste to this recipe, as delicious as it is low in calories and simple.


Cus-Cus with mushrooms and spinach - Everything you need to know about the recipe

  • It can be a main meal or an ideal side dish with chicken legs, fish, steaks of all kinds.
  • It is delicious and warm as soon as it has been prepared, but just as good and cold, from the fridge, because it is not a fatty food. So you can pack it in the casserole for lunch at the office the next day.
  • You can use any vegetable you like, but I highly suggest the combination of mushrooms and spinach, which is accessible at any time of the year (we always find baby spinach in stores).

  • For the preparation of couscous you can use water, vegetable soup, chicken soup. Of course, the soup is much more flavorful and the couscous will be even better, so I highly recommend it.
  • In terms of couscous, I chose the one with 4 eggs from Baneasa Easter for the very good taste (they are pasta with liquid egg, so they are of very good quality), the wonderful color, the fact that the couscous grains do not stick together.

Don't forget to try the recipe Couscous with shrimp (click to access the recipe)! It is a recipe in which I show you how this "simple and banal" couscous, so affordable in price and that we find in any store, can be transformed into an absolutely delicious main course, very good-looking, in combination with shrimp.

Now let's move on to today's recipe - Couscous with mushrooms and spinach, which is ready in less than 30 minutes and will ensure a consistent meal for at least 2 days!

Ingredients for 4-6 servings of Couscous with mushrooms and spinach

  • 250g couscous with 4 eggs from Easter Baneasa
  • 4 tablespoons olive oil (2 tablespoons couscous, 2 tablespoons vegetables)
  • 500ml chicken / vegetable soup (or water)
  • a large white onion (2-3 green onions)
  • 3-4 cloves of garlic
  • 500g mushrooms
  • 250g fresh spinach
  • salt and pepper

First we deal with cus-cus. In a large pot, heat 2 tablespoons olive oil. Add the couscous and cook for 2-3 minutes or until it starts to brown slightly. Add 500ml vegetable soup, chicken or water. Mix very well, let it boil over medium heat, 12-13 minutes or until the couscous is cooked al dente. You will see that almost all the liquid is absorbed by boiling. Remove from the heat, put the lid on and let the couscous rest until the vegetables are ready.

For vegetables, heat another 2 tablespoons of olive oil in a pan. Heat the onion until it becomes translucent. Add the garlic and the mushrooms cut into thick slices. Heat together over medium heat, 4-5 minutes or until the mushrooms are al dente and the liquid left by them decreases almost completely. Add the spinach, season with salt and pepper. Cook them together for about 5 minutes, or until the spinach softens. All we have to do is mix the couscous with the vegetables.


  • countertop
  • (32x35cm or 28 & # 21540 cm)
  • 6 eggs
  • 40 g oil (6 tablespoons)
  • 100 g sour cream (3 tablespoons)
  • 100 g flour (6 tablespoons)
  • 200 g spinach (6 tablespoons)
  • 1 tablespoon grated baking powder
  • 1/2 teaspoon salt
  • Filling
  • 250 g cream cheese (Philadelphia type)
  • 100 g feta (or salted telemea)
  • 100 g sour cream (3 tablespoons)
  • 400 g canned mushrooms
  • 4 g gelatin (2 foils or 5 g powder)
  • 2 tablespoons chopped dill

First we make the top. We separate the eggs and we mix the egg whites very well with the salt.

Rub the yolks a little with the oil, add the mashed spinach, sour cream, sifted flour together with the baking powder and at the end I incorporated the beaten egg whites.

* I used frozen spinach that I thawed in the fridge, then I squeezed it well and made it puree. The amount in the recipe is weighed after I squeezed it very well with water.

The final composition must be homogeneous and aerated, the egg whites are incorporated with delicate movements from top to bottom.

Cover a tray of 32 & # 21535 (the one from the oven) or one of 28x40cm with baking paper and put the composition, leveling it very well.

Bake the top for 20-25 minutes at 170-180 ° C, without browning it.

After it has cooled, divide the countertop into three equal rectangles.

While the top cools, prepare the filling. Hydrate the gelatin in 30-40 ml of water. In a bowl put the cream cheese, feta or telemeau well crushed, sour cream and dill. Mix very well, then add a tablespoon of melted gelatin ( on a steam bath and let it cool) until we finish all the cream.

At the end we mix in the composition the well drained and chopped mushrooms.

Assembling the appetizer is very simple. Put a sheet of countertop, half of the cream cheese with mushrooms, the second sheet of countertop, the rest of the cream and cover with the last countertop.

Wrap in cling film and keep cold for a few hours. I prefer to leave overnight, the cream thickens perfectly and cut into beautiful cubes.

Cut the appetizer into cubes and decorate them according to your imagination. I put a slice of tomato and black sesame seeds on top for a contrast of colors. Enjoy!

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Mushroom dish with spinach

Today I thought I'd tell you how I made a spinach mushroom dish the other day. I had bought some mushrooms with the idea of ​​making a fasting mushroom pate before Easter. I didn't catch it and my mushrooms were left uneaten. They didn't seem to go well with a lamb steak, but after we finished the steak, the mushrooms only went well.

And obviously I wouldn't have added any more pieces of meat. He didn't go after the rich Easter meals. So the idea came to me to combine them with some spinach, and he also planned to put the poor man in a salad next to the steak. Some beetroot salad went better and I was left with the spinach that I combined with the mushrooms.

Honestly, I don't know if I got the name of the spinach mushroom dish right or maybe it would have been better to have a spinach mushroom dish because I only used a little oil for cooking. I did not put wine or broth or other liquids.

Anyway, after all, the name doesn't matter as much as the taste of the food and I can tell you that we liked what came out. Although the mushrooms used were of the Champignon variety, the taste of the food was as if I had cooked a ghebe stew.

Okay, now let's see together what ingredients you need to make the recipe as well as how to prepare it which is extremely simple and easy to put into practice.


Spinach puree with mushrooms

Good to see you again after the beautiful Easter holidays! We ate, drank and felt good in the family, I hope you did the same :) & # 8230 recipes I will post them later. For today, I propose a spinach puree with mushrooms, a recipe to my taste because I also love spinach and mushrooms.

  • 500-600g spinach
  • 300g mushroom type mushrooms
  • 200g sour cream
  • 1 tablespoon flour
  • 100 ml water
  • salt

Put the water to boil in a larger pot. When it boils, add the spinach and let it cook over low heat. We take a leaf with a spoon and press it. If it crushes, it means it's ready. Put it in a strainer and press lightly with a spoon to strain the excess water. In a bowl put flour, add sour cream and mix lightly topping with water. Add the spinach and mix.

Cut the mushrooms into slices and heat them in 2-3 tablespoons of oil. Add the spinach and sour cream mixture and mix. If you think the sauce is too thick, thin it with a little water. Season with salt and a little white pepper.

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Cheese, spinach and mushroom pie

Cheese, spinach and mushroom pie

Pie with cheese, spinach and mushrooms, an easy pie to prepare if you have a puff pastry ready to buy or even prepared at home and kept in the freezer. The combination of mushrooms, spinach, Telemea cheese and fluffy cheese with mushrooms from Delaco, is a very successful one. This filling can also be used for a salty tart with tender dough or a pie with fine pie sheets prepared at home. I don't really cook salty pies but I have to admit that this is really great and it was enjoyed with great pleasure! Worth a try !!

Cheesecake, spinach and mushrooms
ingredients
280 g fluffy cheese with mushrooms -Delaco
200 g of cow's milk
200 g fresh, sliced ​​mushrooms
150 g fresh spinach
800 g puff pastry
3 sprigs of green onion
2 eggs
olive oil
ground pepper
1 egg for greased
mixture of black and white sesame

Cheesecake, spinach and mushrooms
Method of preparation
Leave the dough to thaw in the refrigerator.
Saute the chopped onion in two tablespoons of oil for 2 minutes, add the sliced ​​mushrooms and sauté until the juice decreases, add the chopped spinach and keep on the fire for about 2-3 minutes.
The resulting composition is left to cool, mix with fluffy cheese with mushrooms, grated cow's milk, eggs and pepper.


The puff pastry is cut lengthwise into 10 cm wide strips, the filling is placed on it in the form of a wick, it is joined in the form of a roll and it is rolled in a spiral shape and it is placed in a tray lined with baking paper.
Do the same with the other strips of dough. If you want to make a large spiral as I did, continue to place the strips of dough. But you can also make individual portions, just from a strip of dough.


Grease with beaten egg and sprinkle with sesame seeds
Bake in the preheated oven at 220 degrees C for 25-30 min.
It is portioned and can be eaten both hot and cold !!