Spinach is the ultimate side dish-it's rich and flavorful and goes well with many things. Its great by itself but can be dressed up in unbelievable ways. It also freezes well and is great fresh. This recipe takes a nice creamed spinach and blends in sauted mushrooms for a wonderful side dish-rich and flavorful and goes great with steak, pork chops, chicken, etc., etc.
Estimated Time 40 minutesminutes
Servings 6Servings
Here's What You Need
10ouncesFrozen Spinach - cooked according to directions on package
Add shallots to pan when butter has begun to foam and sauté until starting to clear.
Add garlic, sauté until aromatic-about 1 to 2 minutes
Add mushrooms and sauté for about 5 minutes
Add 1 TBS of butter and the Herb and Spice Blend and mix well.
Continue sautéing mushrooms and spices until starting to brown, stirring often so it doesn't stick.
Deglaze with white wine, mixing well and getting the fond off the bottom of the pan. Allow to reduce to about half.
Add remaining 1 TBS butter and the cream, mix well and bring to a simmer.
When butter is melted, add the spinach. Mix well and simmer until thickened.
Add Romano cheese and mix well.
Taste for seasoning and add salt and pepper as needed.
Notes
Using the frozen spinach which can be steamed in the bag (in the microwave) really makes this easy. Once steamed, place the spinach in a colander or strainer to let any liquid run out. If you use regular frozen spinach, drain all the liquid then squeeze the excess liquid out.Many commercial creole seasonings (and lemon pepper) have a lot of salt, so keep that in mind when you use these products.