Gourmet Spinach
"I like spinach done this way. It looks and tastes good. Even some "spinach challenged" people have enjoyed this!!"
photo by Derf2440
- Ready In:
- 17mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1 lb fresh spinach
- 1 can mushroom, drained and reserve liquid
- 1 tablespoon butter
- 2 tablespoons chopped onions
- 2 cloves garlic, minced
- 1⁄2 cup sour cream
directions
- Cook spinach using only the water used to wash it.
- Spinach should be slightly limp.
- Remove spinach and keep warm.
- Add 1/4 cup of mushroom liquid to pot and bring to a boil.
- Add some pepper, butter, onion, garlic and mushrooms.
- Cook over low heat for two minutes.
- Stir some hot liquid into sour cream.
- Add sour cream, heat but do not boil.
- Pour sauce over spinach and toss gently.
Questions & Replies
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Reviews
-
Fresh spinach with mushroom in a sour cream sauce flavored with onions and garlic - a winning flavor combination. Because I was using fresh mushrooms, I started by cooking the mushrooms, onions and garlic in the butter before adding the spinach, salt and fresh ground pepper. The only thing I would do different would be to drain the excess liquid before adding the sour cream and maybe a dash of hot sauce. Thanks Tebo, It's a keeper! -
The sour cream made it a bit too tangy for me, but I still enjoyed it. Very easy to prepare and it was really quick as well. Thanks! -
I used fresh spinach and mushrooms. Since there was too much liquid, I disregarded the instructions to not boil the sour cream. It boiled down into a rich, thick sauce and my husband and I loved the finished dish. -
This was good. DH is not a spinach eater, but he did like it cooked this way. Think I'll try fresh mushrooms next time instead of canned. -
I made this for myself, and though the flavor was very good, it did turn out watery. I did use frozen spinach though, instead of the fresh, so that could of caused it. Next time, I will be sure to drain all the liquid before adding the sour cream, as the flavor was terrific!
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Tweaks
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This had a lovely mellow taste, I used fresh spinach, cooked it first, removed it and drained it well. I used fresh mushrooms also, so instead of the liquid from tinned mushrooms, I used 1/4 cup of white wine, then followed the recipe as written, returning the spinach to the pan at the last minute just to heat it through and fold it through the lovely sauce. (I used fat free sour cream and real smart eh, used the butter!) We really enjoyed the spinach, especially the sauce and we will make it again, thanks for sharing.
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
