Emma Wilson
Creamed spinach with mushroom soup is a rich and comforting dish that combines the earthy flavors of mushrooms with the creamy, velvety texture of spinach, all brought together by a savory sauce. This recipe is perfect for those looking to elevate their side dishes or enjoy a hearty vegetarian meal. By blending fresh spinach, sautéed mushrooms, and a creamy soup base, this dish offers a delightful balance of flavors and textures. Whether served alongside roasted meats or as a standalone comfort food, creamed spinach with mushroom soup is a versatile and satisfying addition to any table.
| Characteristics | Values |
|---|---|
| Main Ingredients | Spinach, mushroom soup (condensed), butter, garlic, heavy cream, Parmesan cheese |
| Cooking Time | Approximately 20-25 minutes |
| Servings | 4-6 servings |
| Difficulty Level | Easy |
| Key Steps | Sauté garlic, wilt spinach, mix with mushroom soup and cream, simmer |
| Optional Additions | Mushrooms (fresh or canned), nutmeg, red pepper flakes |
| Nutritional Highlights | Rich in iron (spinach), vitamin D (mushroom soup), calcium (Parmesan) |
| Dietary Considerations | Can be made vegetarian; not vegan (contains dairy) |
| Storage | Refrigerate for up to 3 days; reheat on stovetop or microwave |
| Serving Suggestions | Pair with grilled chicken, steak, or as a side for holiday meals |
| Texture | Creamy, smooth, with tender spinach leaves |
| Flavor Profile | Savory, earthy (from mushrooms), slightly nutty (from Parmesan) |
| Cooking Equipment | Large skillet or saucepan, stirring spoon, measuring cups/spoons |
| Substitutions | Use almond milk for heavy cream (dairy-free), or coconut milk for richness |
| Popular Variations | Add bacon bits, use cream of chicken soup instead of mushroom |
| Cultural Influence | American comfort food with European (French) creamed spinach roots |
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What You'll Learn
- Ingredients Needed: Spinach, mushrooms, cream, butter, garlic, onion, flour, broth, salt, pepper, nutmeg
- Prepping Vegetables: Chop mushrooms, dice onion, mince garlic, wash and drain spinach thoroughly
- Making the Base: Sauté onion, garlic in butter, add flour, whisk until golden for roux
- Combining Ingredients: Add mushrooms, broth, cream, simmer, then fold in spinach until wilted
- Serving Tips: Garnish with nutmeg, pair with grilled chicken or steak, serve warm
Ingredients Needed: Spinach, mushrooms, cream, butter, garlic, onion, flour, broth, salt, pepper, nutmeg
To begin crafting your creamed spinach with mushroom soup, gather the essential ingredients needed: fresh spinach, mushrooms, heavy cream, butter, garlic, onion, flour, broth, salt, pepper, and nutmeg. Each ingredient plays a crucial role in building the rich, creamy texture and deep flavors of the dish. Fresh spinach provides a vibrant green color and earthy taste, while mushrooms add a savory umami depth. The combination of cream and butter forms the base of the creamy sauce, ensuring a smooth and indulgent consistency. Garlic and onion are foundational aromatics that infuse the dish with a fragrant base, enhancing the overall flavor profile.
Next, focus on the ingredients needed for the roux and seasoning: flour, broth, salt, pepper, and nutmeg. Flour is essential for creating the roux, which thickens the soup and gives it body. Broth, whether vegetable or chicken, adds a liquid base that complements the creaminess while keeping the dish balanced. Salt and pepper are fundamental for seasoning, ensuring the flavors are well-rounded and not one-dimensional. A pinch of nutmeg adds a subtle warmth and complexity, tying all the elements together. These ingredients needed work in harmony to create a cohesive and satisfying dish.
When preparing the ingredients needed, ensure the spinach is thoroughly washed and dried to remove any grit, and chop the mushrooms uniformly for even cooking. Mince the garlic and dice the onion to release their flavors effectively. Having all ingredients needed prepped and measured beforehand streamlines the cooking process, allowing you to focus on technique. The butter and cream should be at room temperature to ensure they blend smoothly into the sauce without curdling. This attention to detail ensures every component of the dish shines.
The ingredients needed also allow for flexibility in customization. For a lighter version, substitute half-and-half for heavy cream, or use olive oil in place of butter for a dairy-free option. If fresh spinach isn’t available, frozen spinach can be used, though it may alter the texture slightly. The broth can be adjusted based on preference—vegetable broth keeps the dish vegetarian, while chicken broth adds a richer flavor. Regardless of adjustments, the core ingredients needed remain the foundation of this comforting dish.
Finally, the ingredients needed come together in a symphony of flavors and textures. The creaminess of the sauce, the earthiness of the spinach and mushrooms, and the subtle spice from the nutmeg create a dish that’s both comforting and elegant. By carefully selecting and preparing these ingredients needed, you’ll achieve a creamed spinach with mushroom soup that’s rich, flavorful, and perfectly balanced. This recipe showcases how simple, quality ingredients can transform into a delightful culinary experience.
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Prepping Vegetables: Chop mushrooms, dice onion, mince garlic, wash and drain spinach thoroughly
To begin prepping the vegetables for your creamed spinach with mushroom soup, start by gathering your fresh mushrooms. Choose a variety that complements the dish, such as button, cremini, or shiitake mushrooms. 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 dry them thoroughly to prevent excess moisture in your dish. Once cleaned, place the mushrooms on a cutting board and chop them into uniform pieces. Aim for a medium dice, about ¼ to ½ inch in size, to ensure they cook evenly and blend well with the other ingredients. Set the chopped mushrooms aside in a bowl while you prepare the remaining vegetables.
Next, focus on the onion, which will add a savory base to your dish. Peel the outer layer of the onion and cut off both ends. Place the onion cut-side down on the cutting board for stability. Slice the onion vertically, then horizontally, creating a grid pattern without cutting all the way through the root end. This technique ensures evenly diced pieces. Finally, slice the onion horizontally to release the diced pieces. Aim for a small to medium dice, similar in size to the mushrooms, for consistency in texture and flavor. Transfer the diced onion to another bowl or plate to keep your workspace organized.
Garlic is a key ingredient that will infuse your creamed spinach with mushroom soup with aromatic depth. Peel the garlic cloves by smashing them lightly with the side of a knife or using a garlic peeler. Once peeled, place a clove flat on the cutting board and carefully mince it with a sharp knife. To mince garlic, finely chop it until it reaches a texture just shy of a paste. Take your time to ensure the garlic is evenly minced, as larger pieces can overpower the dish. Add the minced garlic to a small bowl or ramekin, ready to be sautéed later in the cooking process.
The final vegetable to prep is the spinach, which will provide the dish with its vibrant green color and nutritional value. Begin by washing the spinach thoroughly to remove any sand or grit. Fill a large bowl or your sink with cold water and submerge the spinach leaves. Gently swish them around, then lift them out, allowing any debris to settle at the bottom. Repeat this process 2-3 times or until the water runs clear. After washing, transfer the spinach to a colander and let it drain. For extra dryness, spread the spinach on a clean kitchen towel or use paper towels to blot away excess moisture. This step is crucial, as wet spinach can dilute the creamy texture of your soup.
Once the spinach is washed and drained, you’ll need to prepare it for cooking. If the spinach leaves are large, consider tearing or chopping them into smaller pieces to make them easier to incorporate into the dish. However, if using baby spinach, you can leave the leaves whole. Place the prepared spinach in a large bowl or on a baking sheet, ready to be added to the soup during the final stages of cooking. With all your vegetables prepped—mushrooms chopped, onion diced, garlic minced, and spinach washed and drained—you’re now fully prepared to move forward with creating your creamed spinach with mushroom soup.
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Making the Base: Sauté onion, garlic in butter, add flour, whisk until golden for roux
To begin making the base for your creamed spinach with mushroom soup, start by preparing your ingredients. You’ll need unsalted butter, finely chopped onion, minced garlic, and all-purpose flour. The key to a flavorful base lies in the slow development of flavors, so ensure your onion and garlic are chopped uniformly to cook evenly. In a large saucepan or pot, melt a generous amount of butter over medium heat. The butter should coat the bottom of the pan, providing a rich foundation for the sautéing process. Once the butter is melted and begins to foam slightly, add the chopped onion to the pan. Stir the onion gently to ensure it’s fully coated in butter, allowing it to soften and become translucent. This step is crucial as it sweetens the onion and removes its raw edge, creating a harmonious blend with the other ingredients.
After the onion has sautéed for about 3-4 minutes, add the minced garlic to the pan. Garlic burns easily, so keep a close eye on it and stir frequently. Cook the garlic for about 1 minute, just until it becomes fragrant and slightly softened. The aroma of the garlic and onion together will signal that your base is building depth. Be careful not to let the garlic brown, as it can turn bitter and overpower the dish. This stage is about infusing the butter with the flavors of the aromatics, creating a savory foundation for the roux that follows.
With the onion and garlic fully incorporated, it’s time to add the flour to create the roux. Sprinkle the flour evenly over the sautéed vegetables, ensuring it’s well distributed. Using a whisk, immediately begin to stir the mixture, combining the flour with the butter and aromatics. The roux will start as a thick paste, but as you whisk, it will loosen slightly and become more cohesive. Continue whisking constantly to prevent lumps and ensure the flour cooks evenly. This step is essential, as the roux will thicken your soup and give it a velvety texture.
As you whisk, the roux will gradually change color, shifting from a pale white to a golden hue. This process should take about 2-3 minutes, depending on the heat. The golden color indicates that the flour has cooked through and lost its raw taste, while also adding a subtle nutty flavor to the base. Be patient and attentive during this stage, as the roux can quickly go from golden to burnt if left unattended. Once the roux reaches the desired golden color, it’s ready for the next step in your creamed spinach with mushroom soup recipe. This base will provide the perfect canvas for the creamy, earthy flavors to come.
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Combining Ingredients: Add mushrooms, broth, cream, simmer, then fold in spinach until wilted
To begin the process of combining ingredients for your creamed spinach with mushroom soup, start by preparing your mushrooms. Sauté sliced mushrooms in a large saucepan or pot over medium heat until they release their moisture and begin to brown. This step is crucial as it enhances the flavor of the mushrooms and adds depth to the overall dish. Once the mushrooms are nicely browned, it's time to introduce the broth. Pour in a suitable amount of vegetable or chicken broth, ensuring it covers the mushrooms. The broth will not only add flavor but also provide the necessary liquid for the simmering process.
Next, pour in the cream, which is the key component that gives the dish its creamy texture. Heavy cream or half-and-half can be used, depending on your preference for richness. Stir the cream into the mushroom and broth mixture, making sure it's well combined. Allow the mixture to come to a gentle simmer, being careful not to let it boil, as this can cause the cream to curdle or separate. Simmering is essential to meld the flavors together and slightly thicken the cream.
As the cream simmers, it's time to add the spinach. Fresh spinach works best for this recipe, as it wilts beautifully and maintains a vibrant color. Gradually fold in the spinach, allowing it to wilt into the creamy mushroom mixture. This process should be done in batches if you're using a large quantity of spinach, ensuring each addition is slightly wilted before adding more. The residual heat from the simmering cream will be sufficient to wilt the spinach without overcooking it.
The folding technique is vital to ensure the spinach is evenly distributed and coated with the creamy sauce. Use a spatula or large spoon to gently turn the spinach into the cream, being careful not to break down the leaves too much. The goal is to maintain some texture in the spinach while still achieving a cohesive dish. Continue folding until all the spinach is wilted and well incorporated, creating a harmonious blend of flavors and textures.
Finally, let the creamed spinach and mushrooms simmer together for a few minutes, allowing the flavors to meld further. This brief simmering period ensures that the spinach is heated through and the sauce reaches the desired consistency. Taste and adjust seasoning, adding salt, pepper, or a pinch of nutmeg to enhance the flavors. This combining ingredients step is where the magic happens, transforming individual components into a delicious, creamy spinach and mushroom soup.
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Serving Tips: Garnish with nutmeg, pair with grilled chicken or steak, serve warm
When serving your creamed spinach with mushroom soup, a simple yet elegant garnish can elevate the dish to new heights. Garnish with nutmeg by grating a small amount directly over the top just before serving. Nutmeg adds a warm, earthy flavor that complements the creamy richness of the dish and the savory notes of the mushroom soup. Use a fine grater to achieve a delicate dusting, ensuring the nutmeg enhances rather than overwhelms the other flavors. This final touch not only adds depth but also provides a visually appealing contrast to the vibrant green spinach.
To create a well-rounded meal, pair with grilled chicken or steak for a hearty and satisfying combination. The creamy, umami-packed spinach pairs beautifully with the smoky, charred flavors of grilled meats. For grilled chicken, consider marinating the chicken in herbs and garlic to complement the mushroom and spinach flavors. If opting for steak, a medium-rare cut like ribeye or strip steak will provide a juicy, tender contrast to the creamy side dish. Serve the protein alongside the creamed spinach, allowing the flavors to meld together for a cohesive dining experience.
Serve warm to ensure the creamed spinach retains its comforting texture and flavor. Reheat the dish gently over low heat, stirring occasionally to maintain its creamy consistency without separating the sauce. Avoid overheating, as this can cause the spinach to become watery or the cream to curdle. If preparing in advance, keep the dish covered and reheat just before serving to preserve its warmth and freshness. Warm creamed spinach not only tastes better but also feels more indulgent, making it the perfect accompaniment to a cozy meal.
For an extra touch of sophistication, consider plating the creamed spinach in a shallow bowl or on a wide plate to showcase its vibrant color and creamy texture. Place the grilled chicken or steak alongside, ensuring the portions are balanced. Drizzle a small amount of pan juices from the grilled meat over the spinach for added flavor integration. This thoughtful presentation enhances the overall dining experience, making the dish feel special and restaurant-worthy.
Finally, don’t forget to encourage guests to enjoy the dish immediately while it’s warm. Creamed spinach with mushroom soup is best experienced when the flavors are at their peak, and the texture is at its creamiest. Pairing it with a glass of crisp white wine or a light beer can further enhance the meal, cutting through the richness and refreshing the palate between bites. With these serving tips—garnishing with nutmeg, pairing with grilled chicken or steak, and serving warm—your creamed spinach with mushroom soup will be a standout addition to any table.
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Frequently asked questions
Yes, you can use fresh spinach. Simply sauté it until wilted and reduce the cooking time, as fresh spinach cooks faster than frozen.
Cream of mushroom soup is the most commonly used variety, but you can also use condensed golden mushroom soup for a richer flavor.
Absolutely! Adding shredded Parmesan, cheddar, or Swiss cheese enhances the creaminess and adds a savory depth to the dish.
Mix a tablespoon of cornstarch with a little water to create a slurry, then stir it into the mixture. Simmer for a few minutes until thickened.
