John Miller
Creamed spinach with cream of mushroom is a rich and comforting side dish that combines the earthy flavors of spinach and mushrooms with a creamy, indulgent sauce. This recipe elevates traditional creamed spinach by incorporating cream of mushroom soup, adding depth and a savory twist. Perfect as a side for roasted meats, grilled chicken, or even as a standalone vegetarian dish, it’s a versatile and satisfying option for any meal. With simple ingredients and straightforward steps, this dish is accessible for home cooks of all skill levels, offering a delicious way to enjoy leafy greens and mushrooms in a creamy, hearty preparation.
| Characteristics | Values |
|---|---|
| Main Ingredients | Spinach, cream of mushroom soup, heavy cream, butter, garlic, onion |
| Cooking Time | Approximately 20-30 minutes |
| Servings | 4-6 servings |
| Difficulty Level | Easy |
| Key Steps | Sauté onions/garlic, wilt spinach, mix with cream of mushroom and cream |
| Optional Additions | Parmesan cheese, nutmeg, mushrooms, breadcrumbs for topping |
| Cooking Method | Stovetop |
| Texture | Creamy, smooth |
| Flavor Profile | Savory, earthy, umami |
| Best Served With | Steak, roasted chicken, or as a side dish |
| Storage | Refrigerate in airtight container for up to 3 days |
| Reheating Instructions | Reheat on stovetop over low heat or in microwave, stirring occasionally |
| Dietary Considerations | Not suitable for dairy-free or low-carb diets |
| Popular Variations | Adding bacon, using fresh mushrooms instead of cream of mushroom soup |
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What You'll Learn
- Ingredients Needed: Spinach, mushrooms, cream, butter, garlic, flour, salt, pepper, nutmeg, onion powder
- Prep Vegetables: Chop mushrooms, mince garlic, wash spinach, pat dry, and set aside
- Make Mushroom Sauce: Sauté mushrooms, garlic, add flour, cream, simmer until thickened, season to taste
- Cook Spinach: Wilt spinach in butter, drain excess liquid, combine with mushroom cream sauce
- Serve & Garnish: Plate creamed spinach, sprinkle nutmeg, pair with protein, enjoy warm
Ingredients Needed: Spinach, mushrooms, cream, butter, garlic, flour, salt, pepper, nutmeg, onion powder
To begin crafting your creamed spinach with cream of mushroom, gather your ingredients needed: spinach, mushrooms, cream, butter, garlic, flour, salt, pepper, nutmeg, and onion powder. Fresh spinach is ideal for this recipe, as it wilts beautifully and retains a vibrant green color. Ensure you have a good bunch, roughly 10 ounces, which will cook down significantly. For the mushrooms, button or cremini mushrooms work well, adding earthy flavor and texture to the dish. You’ll need about 8 ounces, sliced thinly for even cooking. Heavy cream is essential for creating the rich, creamy base, so have at least 1 cup on hand. Unsalted butter, around 3 tablespoons, will be used to sauté the vegetables and create a roux, providing a smooth consistency and rich mouthfeel.
Next, focus on the aromatics and seasonings in your ingredients needed: spinach, mushrooms, cream, butter, garlic, flour, salt, pepper, nutmeg, and onion powder. Mince 3 cloves of garlic to infuse the dish with a subtle, savory depth. All-purpose flour, about 2 tablespoons, is crucial for thickening the cream sauce and ensuring it coats the spinach and mushrooms perfectly. Seasoning is key, so have salt and freshly ground black pepper ready to taste. A pinch of nutmeg adds a warm, nutty undertone that complements the cream and spinach beautifully. Lastly, onion powder, about 1 teaspoon, enhances the overall flavor profile without the need for fresh onions, keeping the recipe straightforward.
When preparing your ingredients needed: spinach, mushrooms, cream, butter, garlic, flour, salt, pepper, nutmeg, and onion powder, consider the quality of each component. Fresh, high-quality cream and butter will elevate the dish, while properly cleaned and trimmed spinach and mushrooms ensure a pleasant texture. The garlic should be finely minced to distribute its flavor evenly, and the flour should be measured accurately to avoid lumps in the sauce. Seasonings like salt, pepper, nutmeg, and onion powder should be adjusted to personal preference, but start with the recommended amounts for a balanced flavor.
As you assemble your ingredients needed: spinach, mushrooms, cream, butter, garlic, flour, salt, pepper, nutmeg, and onion powder, think about the cooking process. The butter and garlic will be the foundation, followed by the mushrooms, which will release their moisture and then brown slightly. The flour will be added to create a roux, which will thicken the cream as it simmers. The spinach will wilt quickly, so have it ready to add once the sauce is prepared. The final touches of salt, pepper, nutmeg, and onion powder will bring all the flavors together, creating a harmonious and indulgent side dish.
Finally, with your ingredients needed: spinach, mushrooms, cream, butter, garlic, flour, salt, pepper, nutmeg, and onion powder ready, you’re set to create a creamy, flavorful dish. This combination of ingredients ensures a rich, velvety texture and a depth of flavor that pairs well with steaks, roasted meats, or even as a standalone vegetarian option. By focusing on the quality and preparation of each ingredient, you’ll achieve a creamed spinach with cream of mushroom that’s both comforting and elegant.
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Prep Vegetables: Chop mushrooms, mince garlic, wash spinach, pat dry, and set aside
To begin preparing the vegetables for your creamed spinach with cream of mushroom dish, start by selecting fresh, firm mushrooms. Button mushrooms or cremini mushrooms work well for this recipe. Rinse the mushrooms under cold water to remove any dirt or debris, then pat them dry with a clean kitchen towel or paper towels. It’s important to ensure the mushrooms are dry to avoid excess moisture in your dish. Once cleaned, place the mushrooms on a cutting board and chop them into uniform, bite-sized pieces. Aim for consistency in size to ensure even cooking. Set the chopped mushrooms aside in a bowl while you prepare the other ingredients.
Next, peel a few cloves of fresh garlic, as garlic is a key flavor component in this dish. Using a sharp knife, mince the garlic finely. The goal is to achieve small, even pieces that will distribute flavor throughout the dish without being overpowering. If you prefer a milder garlic flavor, you can slightly reduce the amount, but don’t skip it entirely, as it adds depth to the creamy sauce. Place the minced garlic in a small dish and set it aside near your cooking area for easy access when you’re ready to sauté.
Now, move on to preparing the spinach. Fresh spinach leaves are ideal for this recipe, as they wilt beautifully into the creamy sauce. Begin by washing the spinach thoroughly under cold water to remove any sand or grit. Fill a large bowl with water, submerge the spinach, and gently swish it around. Lift the spinach out of the water, allowing any debris to settle at the bottom of the bowl. Repeat this process until the water runs clear. After washing, transfer the spinach to a colander to drain, then spread it out on a clean kitchen towel or layers of paper towels. Gently pat the spinach dry to remove excess moisture, as wet spinach can dilute the sauce.
Once the spinach is dry, you can either leave it whole or coarsely chop it, depending on your preference. If you prefer smaller pieces that blend more seamlessly into the dish, use a sharp knife to chop the spinach into rough pieces. If you like larger, more distinct spinach leaves, you can leave them whole. Place the prepared spinach in a bowl or on a plate and set it aside until you’re ready to add it to the creamy mushroom sauce.
With all your vegetables prepped—mushrooms chopped, garlic minced, and spinach washed, dried, and ready—you’ve completed the first crucial step in making creamed spinach with cream of mushroom. Having everything prepared in advance ensures a smooth cooking process and allows you to focus on building flavors without rushing. Keep your prepped ingredients within reach of your stovetop, as you’ll soon be sautéing the mushrooms and garlic before adding the spinach and creamy elements to create a rich, comforting dish.
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Make Mushroom Sauce: Sauté mushrooms, garlic, add flour, cream, simmer until thickened, season to taste
To begin making the mushroom sauce for your creamed spinach, start by preparing your ingredients. You’ll need fresh mushrooms (button or cremini work well), minced garlic, all-purpose flour, heavy cream, butter or olive oil, salt, pepper, and any optional herbs like thyme for added flavor. Slice the mushrooms evenly to ensure they cook at the same rate. Heat a medium-sized skillet over medium heat and add a tablespoon of butter or olive oil. Once the butter is melted or the oil is hot, add the sliced mushrooms and sauté them until they are golden brown and their moisture has evaporated. This step is crucial for developing the rich, earthy flavor of the sauce.
Next, add the minced garlic to the skillet with the mushrooms. Cook the garlic for about 1 minute, stirring frequently to prevent it from burning. The garlic should become fragrant and slightly softened, enhancing the sauce’s depth of flavor. At this point, sprinkle the flour over the mushroom and garlic mixture, stirring continuously to coat everything evenly. The flour will act as a thickening agent for the sauce, so ensure it’s well incorporated to avoid lumps. Cook the flour for about 1-2 minutes to remove its raw taste, which will result in a smoother, more polished sauce.
Once the flour is cooked, slowly pour in the heavy cream while whisking constantly. This gradual addition ensures the cream blends smoothly with the mushroom mixture without forming lumps. Continue whisking until the sauce is well combined and begins to simmer. Reduce the heat to low and let the sauce simmer gently for about 5-7 minutes, or until it thickens to your desired consistency. Stir occasionally to prevent the sauce from sticking to the bottom of the skillet. The sauce should coat the back of a spoon and have a creamy, velvety texture.
As the sauce simmers and thickens, taste it and adjust the seasoning as needed. Add salt and pepper to enhance the flavors, and consider adding a pinch of thyme or parsley for an extra layer of complexity. If the sauce becomes too thick, you can thin it slightly with a splash of milk or additional cream. Once the sauce reaches the perfect consistency and flavor, it’s ready to be combined with your cooked spinach for the final dish.
Finally, to incorporate the mushroom sauce into your creamed spinach, simply fold it into the wilted spinach until everything is well coated. The creamy mushroom sauce will add richness and depth to the spinach, creating a harmonious blend of flavors. Serve the creamed spinach with cream of mushroom sauce as a side dish alongside roasted meats, grilled chicken, or as part of a hearty vegetarian meal. This mushroom sauce not only elevates the spinach but also stands out as a versatile component that can be used in other recipes, such as pasta or casseroles.
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Cook Spinach: Wilt spinach in butter, drain excess liquid, combine with mushroom cream sauce
To begin cooking the spinach for your creamed spinach with cream of mushroom dish, start by preparing a large skillet or sauté pan over medium heat. Add a generous amount of butter to the pan, allowing it to melt and coat the surface evenly. The butter not only adds richness to the dish but also helps in wilting the spinach. Once the butter is hot, add the fresh spinach leaves in batches, as they will quickly reduce in volume. Toss the spinach gently with tongs or a spatula, ensuring that the leaves are coated in the melted butter. This process of wilting the spinach should take about 2-3 minutes, or until the leaves are just tender and have turned a vibrant green color.
As the spinach wilts, it will release moisture, which can dilute the cream sauce later. To prevent this, it’s crucial to drain the excess liquid. After the spinach is wilted, transfer it to a colander or a clean kitchen towel-lined plate. Gently press down on the spinach to remove as much liquid as possible. This step ensures that your final dish has a creamy, velvety texture without being watery. Once drained, roughly chop the spinach to make it easier to combine with the cream sauce. Set the prepared spinach aside while you work on the mushroom cream sauce.
Next, prepare the mushroom cream sauce, which will be the base for your creamed spinach. In the same skillet used for the spinach, melt additional butter and sauté sliced mushrooms until they are golden brown and have released their moisture. Add minced garlic and cook for another minute to infuse the sauce with aromatic flavor. Pour in heavy cream and let it simmer gently, stirring occasionally, until the sauce thickens slightly. Season the sauce with salt, pepper, and a pinch of nutmeg for depth. The cream of mushroom sauce should be rich and creamy, providing a perfect complement to the wilted spinach.
Now, it’s time to combine the wilted spinach with the mushroom cream sauce. Reduce the heat to low and add the chopped, drained spinach to the skillet with the sauce. Stir the spinach gently into the sauce, ensuring that it is evenly coated. Allow the mixture to heat through for about 2-3 minutes, letting the flavors meld together. The spinach should be tender, and the sauce should cling to the leaves without being runny. Taste the dish and adjust seasoning if needed, adding more salt, pepper, or nutmeg to enhance the flavors.
Finally, serve the creamed spinach with cream of mushroom immediately while it’s hot and creamy. This dish pairs beautifully with roasted meats, grilled chicken, or as a side for holiday meals. The combination of buttery wilted spinach and rich mushroom cream sauce creates a comforting and indulgent side that’s sure to impress. By carefully wilting the spinach, draining excess liquid, and combining it with a well-prepared mushroom cream sauce, you’ll achieve a harmonious blend of textures and flavors in this classic dish.
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Serve & Garnish: Plate creamed spinach, sprinkle nutmeg, pair with protein, enjoy warm
Once your creamed spinach with cream of mushroom is ready, it’s time to focus on serving and garnishing to elevate the dish. Start by plating the creamed spinach in a shallow bowl or on a plate, ensuring it’s spread evenly to showcase its creamy texture. The dish should look inviting, with the spinach and mushrooms visible beneath the rich, velvety sauce. Use a spoon to create a slight indentation in the center or swirl the top for a more polished presentation. This step not only makes the dish visually appealing but also prepares it for the final touches.
Next, sprinkle a pinch of freshly grated nutmeg over the creamed spinach. Nutmeg adds a warm, earthy flavor that complements the creaminess of the dish and enhances the overall taste. Be mindful of the amount—a light dusting is sufficient, as too much nutmeg can overpower the other flavors. Grate the nutmeg directly over the dish for the best aroma and flavor. This simple garnish transforms the dish, adding depth and a professional finish.
Pairing the creamed spinach with a protein is essential to make it a complete meal. Grilled chicken, seared steak, baked salmon, or even a simple roasted pork tenderloin work beautifully alongside the creamy spinach. Place the protein next to or slightly overlapping the spinach for a balanced plate. The richness of the creamed spinach pairs well with the savory notes of the protein, creating a harmonious combination. If you’re serving it as a vegetarian dish, consider adding garlic bread or a side of roasted vegetables for added texture and variety.
Finally, serve the creamed spinach warm to ensure the best flavor and texture. The warmth keeps the sauce smooth and comforting, making each bite indulgent. If the dish has cooled slightly, gently reheat it on the stovetop over low heat, stirring occasionally, to restore its creamy consistency. Avoid overheating, as it can cause the sauce to separate. Once warmed, transfer it to the plate and serve immediately. Encourage your guests to enjoy the dish while it’s hot, as the flavors are most vibrant and satisfying when served warm. With these serving and garnishing tips, your creamed spinach with cream of mushroom will be a standout dish that delights both the eyes and the palate.
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Frequently asked questions
The main ingredients include fresh spinach, cream of mushroom soup, heavy cream, butter, garlic, onion, salt, pepper, and optionally grated Parmesan cheese for added flavor.
Yes, you can use frozen spinach, but make sure to thaw and drain it well to remove excess moisture before adding it to the cream sauce.
To prevent curdling, heat the cream of mushroom soup and heavy cream over low to medium heat, stirring constantly. Avoid boiling the mixture, as high heat can cause the dairy to separate.
Yes, simply ensure the cream of mushroom soup you use is vegetarian (some brands contain animal-based ingredients). Also, use vegetable broth instead of chicken broth if the recipe calls for it.
