Heat 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. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
Heat 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. Add 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. Add mushrooms and spinach to milk mixture, and toss gently to coat.
Loved this recipe. It was easy to make and had great flavor. I made it all in the same pan so had to split the wilting of the spinach into two batches. I thickened the sauce more than what shows in the photo (accidentally, got interrupted), but got no complaints! My son said it was a keeper, so I will be making this recipe again!
I thought this was fantastic! I had my doubts when I was reading the recipe and then making it, but once I had the finished product it was out of this world! I too made it all in the same pan after removing mushrooms and spinach. The best creamed spinach I've had! A keeper!