Creamed Spinach with Mushrooms

adapted from Cooking Light

Ingredients:

  • 4 teaspoons canola oil, divided
  • 8 ounces sliced mushrooms
  • 1 – 1½ lbs. fresh spinach leaves
  • 1/3 cup finely chopped shallots
  • 2 teaspoons minced fresh garlic
  • 3/4 cup milk or cream
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash of nutmeg
  • 2 1/2 ounces cream cheese

Directions:

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 6 minutes or until liquid evaporates. Remove mushrooms from pan. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
  2. Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add shallots and garlic; cook 1 minute, stirring constantly. Combine milk and flour, stirring with a whisk. Add milk mixture, salt, pepper, and nutmeg to pan; bring to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring constantly. Add cheese; stir until cheese melts and the mixture is smooth. Add mushrooms and spinach to milk mixture, and toss gently to coat.

It couldn’t be easier and it always gets rave reviews when I serve it!

Try the following spinach recipes for more healthy goodness. Note that they include portobellos (Shamrock Farm), potatoes, eggs, cherry tomatoes, basil, garlic, and chili peppers — all of which can be found at the Market! Instead of pita, try Valentine Hill Farm‘s pizza crusts!

New Spinach Salad

Spinach and Pepper Pita Pizzas

Spinach-Herb Pesto

Cheese-&-Spinach-Stuffed Portobellos

Spinach-Tomato Pasta Shells

Chile Garlic Spinach

 

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