Creamy Spinach And Mushroom Romano
From christinem 11 years ago
- 15 to make
- Serves 4
I use this creamy spinach dish as a side or tossed with pasta for a heartier meal. You can also sub parmesan.
Ingredients
- 1 Tbsp olive oil shopping list
- 2 Tbsp butter shopping list
- 10 oz mushrooms (I like baby bella), cleaned and sliced shopping list
- 2 cloves garlic, minced shopping list
- 1 cup milk, separated shopping list
- 1 Tbsp flour shopping list
- 1 lb. spinach, trimmed (chopped, if desired) shopping list
- Dash nutmeg shopping list
- salt & pepper to taste shopping list
- 1/4 cup grated pecorino romano cheese shopping list
How to make it
- In large, deep skillet, melt the butter with the olive oil over medium heat.
- Add mushrooms; saute about 5 minutes. Add garlic and continue cooking until mushrooms are golden - about 5 minutes.
- In a covered jar, combine 3/4 cup milk and the flour. Shake well. Add to skillet and stirring constantly bring to a simmer, until sauce begins to thicken. Add spinach and fold into mushroom sauce so all leaves are coated and spinach begins to wilt (3 minutes for baby spinach, about 5 for larger leaves). Season with nutmeg, salt & pepper.
- Stir in remaining milk and romano cheese.
The Rating
Reviewed by 2 people-
Totally yummy picture!! Saving, thanks!
mommyluvs2cook
in Santa Fe loved it
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This is exactly what I was looking for to use up my spinach! Creamy and delicious! I added a blurb in the IMI group... -------> Creamy S...more
mommyluvs2cook
in Santa Fe loved it
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Great flavor.
9/22/13
pointsevenout
in Athens loved it
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