Creamed Spinach and Mushrooms

Creamed Spinach and Mushrooms Recipe
Photo: Levi Brown; Styling: Thom Driver
Try this fresh take of a steakhouse favorite--Creamed Spinach and Mushrooms. Don't skip the nutmeg, it brightens the flavor of this side dish.

 

Yield:

Serves 6 (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 19 Minutes
Total: 19 Minutes

Nutritional Information

Calories 102
Fat 6.1 g
Satfat 1.8 g
Monofat 2.7 g
Polyfat 1.1 g
Protein 4.8 g
Carbohydrate 8.1 g
Fiber 1.4 g
Cholesterol 9 mg
Iron 1.7 mg
Sodium 241 mg
Calcium 111 mg

Ingredients

4 teaspoons canola oil, divided
8 ounces sliced cremini mushrooms
1 (10-ounce) package baby spinach
1/3 cup finely chopped shallots
2 teaspoons minced fresh garlic
3/4 cup fat-free milk
1 tablespoon all-purpose flour
3/8 teaspoon salt
1/4 teaspoon black pepper
Dash of nutmeg
2 1/2 ounces 1/3-less-fat cream cheese

Preparation

1. 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.

2. 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.

Note:

Phoebe Wu,

April 2012
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