creamed spinach and mushrooms
(2 ratings)
This is a lighter version of creamed spinach, from Cooking Light magazine. I absolutely love creamed spinach, and I'm happy to find a lighter version. Don't forget the nutmeg...it really adds to the flavor!
(2 ratings)
yield
4 -5
prep time
10 Min
cook time
15 Min
method
Stove Top
Ingredients For creamed spinach and mushrooms
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4 tspcanola oil, divided
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8 ozcremini mushrooms, sliced
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10 ozbaby spinach, fresh
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1/3 cshallots, finely chopped
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2 tspfresh garlic, minced
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3/4 c2% milk
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1 Tbspall-purpose flour
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3/8 tspsalt
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1/4 tspblack pepper, freshly ground
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1 dashnutmeg
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2 1/2 ozcream cheese, 1/3 less fat okay
How To Make creamed spinach and mushrooms
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1Heat 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.
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2Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
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3Heat 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.
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4Add 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.
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5Add mushrooms and spinach to milk mixture, and toss gently to coat.
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Categories & Tags for Creamed Spinach and Mushrooms:
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