Delicious and super easy side dish, perfect for any dinner table. Fresh spinach and crimini mushrooms cooked in white wine sauce.
A holiday table always needs something green on it. We place such big focus on the turkey, sometimes side dishes get put on the back burner. For me, side dishes are as important as the main protein on the dinner table. Turkey (or ham to many) is very important on holidays, don’t get me wrong. But, in my family, turkey gets ordered. My mother in law doesn’t have the energy for making the turkey anymore, so she just orders a big, juicy bird and we all bring the sides. It’s kind of like the family potluck.
So side dishes, is where I get a chance to shine every year. Well, sides and dessert of course! Some would argue that dessert might actually be the star and not the turkey. Especially if we are talking about my Chocolate Pumpkin Cheesecake or my Hot Chocolate Cake Roll.
Speaking of dessert, this year, I will be making a special dessert for my baby sister. Once every four years, her birthday falls on Thanksgiving and we get to have two celebrations. This year is one of those years and she requested a cheesecake, of course. We kind of got onto a candy bar discussion while trying to decide on flavors. We were thinking KitKat (her favorite), Twix or Almond Joy. So now, I have to come up with a creative cheesecake that will incorporate KitKat candy bars into it. I’m up for the challenge for sure!
Oh look at that, I got side tracked talking about desserts. Not surprising at all, is it?! Back to spinach… Side dishes and desserts is where I get to be as creative as I want. I know creamed spinach may not seem like a very creative dish but this one in particular is made with a delicious creamy white wine sauce. It’s a simple wine sauce base but it makes a lot of difference in the flavor. Spinach and mushrooms are sauteed with some garlic and then cooked with wine and heavy cream. It’s very simple and very fast.
Just remember to use a large, large pan. I always find it hilarious that I have to use a giant pan when cooking spinach and mushrooms and I end up with like 3 cups of cooked spinach and mushrooms.
This side definitely needs to make an appearance at your dinner table. I think it may even convert the non-green, non-veggie people. If you would tell me 15 years ago that I will be loving anything with spinach, I’d laugh. Same goes for my sister and my husband. We were all non-veggie and non-green people growing up. My culinary journey has brought us all pretty far and now, my sister loves anything green and spinach that I put in front of her and my husband doesn’t pick out broccoli and spinach off his plate.
Creamed Spinach and Mushrooms in White Wine Sauce
Ingredients
- 10 oz fresh baby spinach
- 1/2 lb crimini mushrooms
- 1-2 Tbsp vegetable oil for cooking
- 2 garlic cloves
- 1/4 cup white wine
- 1/2 cup heavy whipping cream
- Salt and fresh cracked black pepper
Instructions
- Preheat a large cooking pan over medium heat and add oil.
- Chop spinach and slice mushrooms. Add mushrooms and spinach into the cooking pan. Season with some salt and pepper, cover and cook until spinach is a little more than half way cooked down, stir occasionally.
- Take off the lid and continue cooking until spinach is all wilted. Peel garlic cloves and smash them with your knife (be careful or use a metal spatula to smash it). Add garlic to spinach and mushrooms and mix well.
- Add white wine and simmer for a few minutes. Add heavy cream, taste and add more salt as needed. Simmer for about 5 minutes and serve.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Check out these great recipes from other bloggers:
Lightened Creamed Spinach Au Gratin from Cupcakes and Kale Chips
Cheesy Baked Quinoa and Spinach from Delicious As It Looks
Spinach and Garlic Potato Patties from Diethood
Greek Rice (Spanakorizo) from A Family Feast
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Adriana
Can you make this dish in advance and reheat before serving?
Betsy
Recipe as posted was a fail for me. I added 1/2 cup of Parmesan cheese to the leftovers, then baked covered for 15 or 20 minutes. The cheese made all of the difference.