Spinach Ring

Recipe: Spinach Ring With Mushrooms


  • 1 ½ Pounds spinach
  • 4 Tablespoons powdered soy or rice milk
  • 1 Cup water
  • 1 Teaspoon salt
  • ½ Cup bread crumbs
  • 1 Pound fresh mushrooms
  • 1 Cup boiling water
  • 1 Tablespoon oil
  • 2 Tablespoons whole-wheat flour


  1. Preheat oven to 325 degrees Fahrenheit
  2. Wash, drain, and chop spinach. Set aside. In a large bowl, combine water, salt and powdered milk. Add breadcrumbs and spinach. Mix to combine.
  3. Place mixture in a small casserole dish or 7-inch ring mold. Place this dish into a larger pan and fill with hot water until halfway up the casserole dish. I prefer to put the water into the pan after I put the pan in the oven.
  4. Bake for 25 minutes in 325-degree oven.
  5. Clean and slice mushrooms. Place them in a bowl and cover with boiling water. Let sit for 10 minutes.
  6. Drain mushrooms but reserve the liquid.
  7. Saute mushrooms in oil over medium heat for fifteen minutes, stirring occasionally.
  8. Add flour to the pan and cook for a few minutes to remove the raw flour taste, stirring often.
  9. Add reserved liquid and stir to combine, cooking over medium heat until desired thickness is reached. For a thinner sauce, sue more liquid, for a thicker sauce, use less liquid.
  10. Serve mushroom sauce over spinach for an enjoyable side dish.

Quick notes

Spinach is a great source of Vitamin A, Vitamin C, and Vitamin E, all of which are anti-oxidants and great for your skin. Spinach aids in digestion and has been known to help combat high blood pressure. Boiled spinach also contains Vitamin K, which promotes the synthesis of osteocalcin. Osteocalcin is a protein necessary for bone strength and density. Vitamin K is also good for brain and nervous system functions.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 4

Culinary tradition: USA (General)

Calories: 158

Fat: 5

Protein: 8

My rating 5 stars:  ★★★★★ 1 review(s)

By Mediterranean Book
Published: June 22,2012