Creamed Spinach with Tomatoes and Mushrooms
Recipe: Creamed Spinach with Tomatoes and Mushrooms
This is a great accompaniment for Mustard-Crusted Pork Tenderloin.
8 oz fresh spinach (You can use the young or baby spinach in the bag. Don't use fully grown spinach.) (Notice you're not chopping this into morsels. This is the contemporary version.)
2 medium tomatoes cut into quarter-inch slices. Discard ends.
8 oz fresh button mushrooms, cleaned and cut in half
1 large shallot peeled and diced
1 Tbl butter
1 Tbl flour
1 cup milk (low fat or skim are okay)
3 Tbl sour cream
1/2 tsp grated nutmeg or to taste
1/3 cup grated mozzarella
1/4 cup finely grated parmesan cheese
Line the bottom of a 9-inch square glass baking pan (or other pan about the same size) with the tomato slices. Drizzle with olive oil (maybe one tablespoon) and sprinkle with salt if you want. Roast the tomato slices 10 minutes on 400 degrees. (If you are roasting the pork tenderloin to go with this, they can go in the oven together).
Meanwhile, in a large sauté pan, melt the butter and one teaspoon olive oil. Put in the mushrooms. Cook on Medium High until the mushrooms are coated and starting to brown. Add the diced shallot and mix. Now add the flour. You are making a simple "roux." Stir until the flour coats many of the mushrooms and then start to whisk in your milk. Stir with a whisk or spoon as you cook on Medium heat. Cook until the milk starts to thicken. Then add sour cream and nutmeg. (I like a little nutmeg. Some like more.) Now start to add your spinach by handfuls. Take a tongs or other instrument and turn the spinach over and over until the first handful begins to wilt. Then add the next batch of spinach and do the same. (Don't worry about small stems on the leaves. They are cooking just fine.) The third batch of spinach will probably be your last. Mix up the whole mass and then pour it on top of the roasted tomatoes. Sprinkle with mozzarella and then Parmesan. Bake at 400 degrees for 10-12 minutes. You are basically melting the cheese and making sure the whole thing is heated.
Serve as a side dish for 4 or as an accompaniment for Mustard-Crusted Pork Tenderloin.
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