Spinach, Mushrooms, and Cream for Dinner

By • January 28, 2013 • 15 Comments

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Author Notes: Adapted from Nigel Slater's Tender. I've replaced some of the cream with milk; I've also reduced the amount of cheese. On mushrooms: for a weightier dinner, try adding a couple of fleshy portobellos.Nicholas Day

Makes 1 gratin

  • 1 pound spinach
  • 1 pound crimini mushrooms
  • 1/4 cup white wine
  • 3/4 cups heavy cream
  • 1/2 cup whole milk
  • 1/3 cup parmesan cheese, grated
  1. Preheat the oven to 350 degrees. Cut the mushrooms into bite-size pieces. Warm a tablespoon of butter and two tablespoons olive oil in a saucepan, then add the mushrooms. Stirring occasionally, saute the mushrooms until some of their liquid cooks away and they start to brown. Add the white wine and boil for a couple of minutes. Then add the cream and milk and let simmer for several more minutes. Turn off the heat. (If you have time, leave this to steep; the cream and milk will get wonderfully mushroomy.)
  2. Wash the spinach well and put in a saucepan over medium heat. Cover the pan and let the spinach steam for several minutes. Then drain it and squeeze the water out.
  3. Add the spinach and a couple tablespoons of parmesan to the mushroom-cream mixture. Season with salt and pepper and transfer to a shallow baking dish. Sprinkle the remaining parmesan on top. Cook for about a half-hour, or until golden. (If the cheese melts but does not crisp, run it under the broiler for several minutes.)
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Comments (15) Questions (1)


7 months ago Kevin French

Very good dish. Ended up making this due to too many baby portabella mushrooms on hand. Other than the change of mushroom, I followed the recipe. We will make this again as this is a very good side dish that is rich and compliments proteins very well.


7 months ago Jill Cox Kane

I'm thinking this would be so delicious served over pasta.


8 months ago Andrew Smith

Excellent. Did step one in an oven-proof pan so I could take that right into the oven for the last step. Definite do-again recipe.


8 months ago foodallergycoach

I am a vegan and I am going to substitute the heavy cream for coconut milk and use my vegan daiya cheese and nutritional yeast for the Parmesan crust. I will post my results!


8 months ago momlettinggo

Caroline--I'm thinking the same. Here's what I think we could do. Vegan parmesan recipe is here. http://www.food.com/recipe... And Vegan Cashew Cream recipe is here http://healthyblenderrecipes.... If you decide to try, please post your results for me and others. :-)


8 months ago caroline

How can I make this dish for a vegan? What do I do to substitute the heavy cream and milk? Thanks.



9 months ago ntt2

Made this today and cooked spinach in pot with mushrooms and cream - let them all turn mishroomuntogether. Came out great and saved a pot and the separate steaming time! Regards, nt


9 months ago NancyK

Can this be made ahead of time and reheated?


9 months ago ktchnninja

made this at thanksgiving, and it was a wonderful side dish! loved the suggestion to leave steeping for extra mushroomy flavor. very savory and satisfying - everyone loved it!


12 months ago Amyliz

This has become a regular (well, not too regular with all the cream) dish at our house. A great improvement on creamed spinach.


12 months ago Kathy

This was a big hit at our house - and was requested the next night too!


over 1 year ago ChefJune

June is a trusted source on General Cooking.

Mmmmm I'll be making this one! I'd probably use all whole milk. Mine is cream-topped.


over 1 year ago PA-PETE

Shouldn't that be 1/3 CUP parmesan cheese and not 1/3 tablespoon?


over 1 year ago Nomnomnom

Also wondering about that measurement. Thanks, it looks great!


over 1 year ago Nicholas Day

It should! Now changed. Thanks for catching.