Rating: 4.5 stars
18 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 13

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.

Phoebe Wu
Recipe by Cooking Light April 2012

Gallery

Credit: Levi Brown; Styling: Thom Driver

Recipe Summary

hands-on:
19 mins
total:
19 mins
Yield:
Serves 6 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

102 calories; fat 6.1g; saturated fat 1.8g; mono fat 2.7g; poly fat 1.1g; protein 4.8g; carbohydrates 8.1g; fiber 1.4g; cholesterol 9mg; iron 1.7mg; sodium 241mg; calcium 111mg.
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