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by on November 30th, 2015

Cream Spinach with Glazed Mushrooms

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Very tasty spinach dish!

Thanksgiving is over but this dish would be perfect anytime of the year and I think it would be great served with prime rib for Christmas dinner.

Every Thanksgiving I tend to do the same foods — turkey, dressing, gravies (two kinds), cranberry relish, two kinds of potatoes and something green. Years ago for holidays I would do green bean or asparagus casseroles but my kids would never touch those dishes. This year I decided to do something with spinach. I’m probably the only person out there that likes canned spinach. Of course, I would choose fresh or frozen over canned for serving to anyone other than me and my husband; and this dish is made from frozen for two reasons; one is that I would have to cook 4 containers of fresh spinach and wash and stem it to get the same size dish I got with two large packages of frozen spinach.

Who does love mushrooms and browning them and topping the spinach with them makes the dish so mouth-watering good. If you want to add a fried bacon to the dish or some baked prosciutto, crumbled I think that would be delicious.

I will definitely be making this dish again and really soon and next time may try baking in small ramekins and topping with a little panic bread crumbs.

BLAST FROM THE PAST: Candied Orange Quarters I first had while in Spain and then I just had to make them because candied orange slice candy is one of my husband’s favorite candies.

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Creamed Spinach with Glazed mushrooms
Creamed Spinach with a new twist.
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Ingredients
  1. 2 Tbsp. butter
  2. 1 Tbsp. olive oil
  3. 1 C. onion, minced
  4. 1 clove garlic, minced (I used 3)
  5. 2 16 oz. pkg. frozen spinach, thawed, drain
  6. 1/2 c. parmesan cheese
  7. salt and freshly ground black pepper
  8. 1/8 tsp. ground nutmeg
  9. 1/4 c. heavy cream
  10. For mushrooms
  11. 8-10 oz. sliced mushrooms
  12. 1 Tbsp. butter
  13. 2 cloves garlic, minced
  14. 1 Tbsp. olive oil
  15. salt and pepper to taste
  16. 2 tsp. balsamic vinegar
Instructions
  1. In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes. Stir in the parmesan cheese. Set aside.
  2. For the mushrooms, melt the butter in a skillet. Put the mushrooms in and cook until they have browned. Do not use the salt until they have browned, then salt and pepper to taste. Add in the 2 tsp. balsamic and stir to coat the mushrooms.
  3. Put the creamed spinach mixture in a buttered casserole dish; top with the mushroom mixture and put in 350° oven until hot and bubbly.
Notes
  1. I added the mushrooms to Paula's Creamed Spinach recipe. They were a hit. Paula's recipe called for fresh spinach but since it cooks down to nothing almost, I used 2 packages of frozen spinach.
  2. I did my creamed spinach early Thanksgiving day then baked it at last minute and then moved to our warming drawer in outdoor kitchen.
Adapted from from Paul Deen's Creamed Spinach
Adapted from from Paul Deen's Creamed Spinach
http://rosemaryandthegoat.com/
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