Spinach, Mushrooms, and Cream for Dinner

January 28, 2013


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

Ingredients

  • 1 pound spinach
  • 1 pound crimini mushrooms
  • 1/4 cup white wine
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 1/3 cup parmesan cheese, grated
In This Recipe

Directions

  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.)

More Great Recipes:
Vegetable|Milk/Cream|Mushroom|Spinach|Winter|Fall|Entree|Side

Reviews (24) Questions (4)

24 Reviews

Suzy Q. October 14, 2018
I misread the bake time, baked 45 mins. Don't do that! <br />I also used half and half since I did not have cream. The liquid did not reduce as much as it may have with cream and whole milk combined as I'd hoped it would. Overall, given my mistakes it turned out fair. I added 1/4 tsp of crushed pepper flakes, some portobello as suggested by another reviewer and additional grated Parmesan cheese. I still think it needs something more to liven it up? Maybe olives? Good Luck!
 
HapppyBee October 9, 2018
I’m a little late to the party here, but wondering approximately how many this serves as a side dish? 6-8 maybe? I am asking for that number as that’s what I’d like the answer to be. Lol! Thank you.
 
HapppyBee October 9, 2018
Never mind—someone said maybe 4.
 
SZ August 5, 2018
Would this be better on rice or orzo? Or other suggestions? I’d like this to be the main meal.
 
Pat I. March 23, 2018
This was really excellent! Used plain old button mushrooms, gave them an hour or so to steep and threw in a few slices of crisp bacon before it went in the oven. Deglazed the drained bacon pan with a bit more wine and drizzled that over the top as well. Thanks for the suggestion to serve over a baked potato. This with a light salad was an easy and delightful dinner.
 
Deborah January 25, 2018
Was looking for vegan dishes for a visiting brother. This looks like you could make a vegan meal out of it by using it to top/stuff a large russet baked potato. Bake, then pinch open, fluff, top with this mixture. Then run the whole thing under broiler to crisp the top.
 
Deb G. March 25, 2015
Sooo delicious, served this at Christmas with a rib roast, they were perfect together.
 
Mimi B. November 22, 2014
Can this be made ahead of time?
 
Kevin F. February 17, 2014
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.
 
Jill C. February 14, 2014
I'm thinking this would be so delicious served over pasta.
 
Andrew S. January 25, 2014
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.
 
foodallergycoach January 21, 2014
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!
 
momlettinggo January 20, 2014
Caroline--I'm thinking the same. Here's what I think we could do. Vegan parmesan recipe is here. http://www.food.com/recipe/vegan-parmesan-282837 And Vegan Cashew Cream recipe is here http://healthyblenderrecipes.com/recipes/raw_vegan_vanilla_cashew_cream. If you decide to try, please post your results for me and others. :-)
 
caroline January 19, 2014
How can I make this dish for a vegan? What do I do to substitute the heavy cream and milk? Thanks. <br /><br />caroline
 
ntt2 January 1, 2014
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
 
NancyK December 15, 2013
Can this be made ahead of time and reheated?
 
Lisa November 19, 2014
I'd like to know this as well.
 
ktchnninja December 15, 2013
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!
 
Amyliz September 16, 2013
This has become a regular (well, not too regular with all the cream) dish at our house. A great improvement on creamed spinach.
 
Kathy September 16, 2013
This was a big hit at our house - and was requested the next night too!
 
ChefJune February 14, 2013
Mmmmm I'll be making this one! I'd probably use all whole milk. Mine is cream-topped.
 
PA-PETE February 2, 2013
Shouldn't that be 1/3 CUP parmesan cheese and not 1/3 tablespoon?
 
Nomnomnom February 3, 2013
Also wondering about that measurement. Thanks, it looks great!
 
Author Comment
Nicholas D. February 4, 2013
It should! Now changed. Thanks for catching.