Creamed spinach is one of my favorite sides to order at a steakhouse. I've never made it before until today. I had way more cream then spinach so I added mushrooms to it and it was amazing. This pairs well with steak but I'm confident that this is a great side to any meal.
Ingredients:
4 tbsp Unsalted Butter
1 medium Yellow Onion minced
3 cloves Garlic minced
16 oz Mushrooms, sliced
4 tsp Salt divided
1 tsp freshly ground Black Pepper
1/2 tsp freshly grated Nutmeg
1/4 cup All-Purpose Flour
3 1/2 cups Half-and-Half
2 1/4 pounds fresh leaf Spinach or one pound frozen
1 cup Mozzarella Cheese
4 ounces Cream Cheese
1/2 cup grated Parmesan Cheese
Instructions:
Bring a large pot of water to a boil with two teaspoons of salt.
Add the spinach and cook just until wilted, about 1 minute. Drain the spinach in a strainer or colander.
Rinse with cold water until cool and squeeze the water out of each fistful of spinach. Chop the spinach bundles into a 3/4 inch width.
In a large skillet melt the butter with the garlic and onions. Cook on medium low for 8-10 minutes or until the onions are translucent.
Add in the remaining kosher salt, black pepper and nutmeg.
Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes.
Add the half an half and cook until boiling.
Add in the mozzarella cheese and cream cheese. Cook for 6-8 minutes or until the mixture has thickened.
While the mixture is thickening, saute the mushrooms in a little bit of olive oil or butter with a sprinkle of salt and pepper for about 5 minutes.
Add the mushrooms into the the thickened mixture with the spinach and the Parmesan cheese, stir to combine and serve!
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