Page 15 - Allison's Magazine ~ Issue #99

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.

SERVES 6–8

CREAMED SPINACH

WITH ROASTED

MUSHROOMS

INGREDIENTS: INSTRUCTIONS:

4 tablespoons butter 1 Preheat oven to 400°F.
1 yellow onion, peeled and minced
2 garlic cloves, peeled and minced 2 Melt butter in a large skillet over medium-high heat. Sauté onions and garlic
1 /8 cup flour for 3 minutes or until tender and translucent. Stir in flour, creating a roux.
¼ cup white wine
2 cups half-and-half 3 Whisk in wine and half-and-half, season with salt, pepper, and nutmeg, and
2 teaspoons salt bring to a simmer.
1 teaspoon black pepper
½ teaspoon ground nutmeg 4 Reduce heat to medium-low, and stir in Parmesan and spinach. Cover,
¼ cup Parmesan cheese and cook for 12–15 minutes or until spinach is tender and sauce has
1 pound fresh or frozen spinach thickened slightly.

Roasted mushrooms: 5 While creamed spinach is simmering, arrange mushrooms on a baking sheet.
2 pints cremini mushrooms, halved Drizzle with oil, sprinkle with garlic, and season with salt, pepper, and herbs.
2 tablespoons olive oil Roast for 10–12 minutes or until tender and golden brown.
1 garlic clove, peeled and minced
½ teaspoon salt 6 Serve creamed spinach warm, topped with roasted mushrooms.
¼ teaspoon pepper
Sprig of thyme
Sprig of rosemary

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