{"id":18024,"date":"2015-11-30T05:00:59","date_gmt":"2015-11-30T12:00:59","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=18024"},"modified":"2019-10-18T12:44:14","modified_gmt":"2019-10-18T19:44:14","slug":"cream-spinach-with-glazed-mushrooms","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=18024","title":{"rendered":"Cream Spinach with Glazed Mushrooms"},"content":{"rendered":"

Very tasty spinach dish!<\/strong><\/span><\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

<\/p>\n

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.<\/p>\n

BLAST FROM THE PAST: <\/strong>Candied Orange Quarters<\/a> 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.<\/span><\/span><\/p>\n

\"IMG_3506\"<\/a><\/p>\n

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Creamed Spinach with Glazed mushrooms<\/div>\t
2015-11-29 02:27:15<\/div>\t\t
Creamed Spinach with a new twist.<\/div>\t
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Ingredients<\/div>\t\t\t
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  1. 2 Tbsp. butter<\/li>\t\t\t\t
  2. 1 Tbsp. olive oil<\/li>\t\t\t\t
  3. 1 C. onion, minced<\/li>\t\t\t\t
  4. 1 clove garlic, minced (I used 3)<\/li>\t\t\t\t
  5. 2 16 oz. pkg. frozen spinach, thawed, drain<\/li>\t\t\t\t
  6. 1\/2 c. parmesan cheese<\/li>\t\t\t\t
  7. salt and freshly ground black pepper<\/li>\t\t\t\t
  8. 1\/8 tsp. ground nutmeg<\/li>\t\t\t\t
  9. 1\/4 c. heavy cream<\/li>\t\t\t\t
  10. For mushrooms<\/li>\t\t\t\t
  11. 8-10 oz. sliced mushrooms<\/li>\t\t\t\t
  12. 1 Tbsp. butter<\/li>\t\t\t\t
  13. 2 cloves garlic, minced<\/li>\t\t\t\t
  14. 1 Tbsp. olive oil<\/li>\t\t\t\t
  15. salt and pepper to taste<\/li>\t\t\t\t
  16. 2 tsp. balsamic vinegar<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    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.<\/li>\t\t\t\t
    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.<\/li>\t\t\t\t
    3. Put the creamed spinach mixture in a buttered casserole dish; top with the mushroom mixture and put in 350\u00b0 oven until hot and bubbly.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Notes<\/div>\t\t\t
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      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.<\/li>\t\t\t\t
      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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
        \n Adapted from from Paul Deen's Creamed Spinach <\/div>
        \n Adapted from from Paul Deen's Creamed Spinach\n <\/div>
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