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What's Cookin' Wednesday

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Creamed Spinach & Mushrooms
(from Cooking Light)


Ingredients

  • 4 teaspoons canola oil, divided
  • 8 ounces sliced cremini mushrooms
  • 1 (10-ounce) package baby spinach
  • 1/3 cup finely chopped shallots
  • 2 teaspoons minced fresh garlic
  • 3/4 cup fat-free milk
  • 1 tablespoon all-purpose flour 
  • 3/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash of nutmeg
  • 2 1/2 ounces 1/3-less-fat cream cheese 

Preparation

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 6 minutes or until liquid evaporates. Remove mushrooms from pan. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.
  2. Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add shallots and garlic; cook 1 minute, stirring constantly. Combine milk and flour, stirring with a whisk. Add milk mixture, salt, pepper, and nutmeg to pan; bring to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring constantly. Add cheese; stir until cheese melts and the mixture is smooth. Add mushrooms and spinach to milk mixture, and toss gently to coat.
Other than trying to remember where you were with the divided canola oil - this was a pretty easy dish to make.  I skipped the shallots (couldn't find them) and the nutmeg (not a fan) so that might have changed the taste a bit, but I thought this was good!  I think in the future I'd like to try it with one of the flavored cream cheeses...mmmmm.

Paired with a simple skilled made chicken breast, brown rice and a salad - you are good to go for dinner on a week day night!
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