Family Table Traditions
Creamed Spinach with Roasted Mushrooms
This is a delicious holiday side dish, perfect to pair with any roast. Spinach is simmered in wine and cream before being topped with roasted, golden mushrooms.
Creamed Spinach:
- 4 tbsp. butter
- 1 yellow onion, peeled and minced
- 2 garlic cloves, peeled and minced
- ⅛ c. flour
- ¼ c. white wine
- 2 c. half-and-half
- 2 tsp. salt
- 1 tsp. black pepper
- ½ tsp. ground nutmeg
- ¼ c. parmesan cheese
- 1 lb. fresh or frozen spinach
Roasted Mushrooms:
- 2 pts. cremini mushrooms, halved
- 2 tbsp. olive oil
- 1 garlic clove, peeled and minced
- ½ tsp. salt
- ¼ tsp. pepper
- Sprig of thyme
- Sprig of rosemary
Print Recipe
- Preheat oven to 400°F.
- Melt butter in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes or until tender and translucent. Stir in flour, creating a roux.
- Whisk in wine and half-and-half, season with salt, pepper, and nutmeg, and bring to a simmer.
- Reduce heat to medium-low, and stir in parmesan and spinach. Cover, and cook for 12–15 minutes or until spinach is tender and sauce has thickened slightly.
- While creamed spinach is simmering, arrange mushrooms on a baking sheet. Drizzle with oil, sprinkle with garlic, and season with salt, pepper, and herbs. Roast for 10–12 minutes or until tender and golden brown.
- Serve creamed spinach warm, topped with roasted mushrooms. Serves 6–8
Posted in November 2019 on Sep 26, 2019