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.
- 2 Tbsp. butter
- 1 Tbsp. olive oil
- 1 C. onion, minced
- 1 clove garlic, minced (I used 3)
- 2 16 oz. pkg. frozen spinach, thawed, drain
- 1/2 c. parmesan cheese
- salt and freshly ground black pepper
- 1/8 tsp. ground nutmeg
- 1/4 c. heavy cream
- For mushrooms
- 8-10 oz. sliced mushrooms
- 1 Tbsp. butter
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- salt and pepper to taste
- 2 tsp. balsamic vinegar
- 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.
- 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.
- Put the creamed spinach mixture in a buttered casserole dish; top with the mushroom mixture and put in 350° oven until hot and bubbly.
- 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.
- I did my creamed spinach early Thanksgiving day then baked it at last minute and then moved to our warming drawer in outdoor kitchen.