Image Courtesy of Food 52
I once made this bake on a cold winter night, and let me tell you, it warmed the entire kitchen. I was surprised at how simple it was to make because it seems so gourmet. While it definitely tasted gourmet, you don’t need to be a fancy chef to make it. The steps are very simple, and the ingredients are readily available at the grocery store.
When I put all the ingredients together and the pan hit the heat, the kitchen smelled of rich cream and earthy mushrooms with the slight nuttiness of the parmesan, especially when it was baking in the oven. We ate it as a main course, and left it just as it is, but I can just imagine how delicious it would taste with some hot Italian sausage. The mouthfeel is luxurious and in the end you are left feeling full and happy; exactly how a good meal should make you feel.
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Spinach, Mushrooms, and Cream Bake
- Total Time: 45 minutes
- Yield: 4 servings
Description
This warm spinach, mushroom, and cream bake is a luxurious dish with rich creaminess and earthy flavors, perfect as a side or a main course with added protein.
Ingredients
- 1 lb (450 g) spinach
- 1 lb (450 g) crimini mushrooms
- 1/4 cup (60 ml) white wine
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/3 cup (80 ml) parmesan cheese, grated
- 1 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the mushrooms into bite-size pieces.
- In a large saucepan, warm a tbsp of butter and two tbsp of olive oil over medium heat.
- Add the mushrooms to the saucepan and sauté, stirring occasionally, until they are golden brown, about 5-7 minutes.
- Add the white wine to the mushrooms and cook for another 2 minutes, allowing the alcohol to evaporate.
- Stir in the heavy cream and whole milk, and bring the mixture to a gentle simmer.
- Gradually add the spinach, stirring until it wilts completely.
- Season the mixture with salt and pepper to taste.
- Transfer the mixture to a baking dish and sprinkle the grated parmesan cheese evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it cool slightly before serving.
Notes
- For a heartier main course, add cooked chicken or sausage before baking.
- This dish can be made ahead and reheated; store leftovers in an airtight container in the refrigerator for up to 3 days.
- The bake pairs well with a crisp green salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 340
- Fat: 26
- Carbohydrates: 12
- Fiber: 4
- Protein: 10
- Cholesterol: 65
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Frequently Asked Questions
How can I turn this side dish into a main course?
Add cooked chicken or sausage to the spinach-mushroom mixture before transferring it to the baking dish — hot Italian sausage in particular would be delicious here.
Why does the recipe use both butter and olive oil for the mushrooms?
Combining 1 tbsp butter and 2 tbsp olive oil gives the mushrooms rich flavour from the butter while the olive oil raises the smoke point — the result smells of rich cream and earthy mushrooms with the slight nuttiness of the parmesan.
Can this be made ahead of time?
Yes — make it ahead and reheat when needed. Leftovers keep in an airtight container in the refrigerator for up to 3 days.
