Paula's Spinach and Mushrooms

Total Time
25mins
Prep 10 mins
Cook 15 mins

Quick, easy and very tasty. Unfortunately not my creation ( gosh darn it), this comes from our very famous Paula Deen.

Ingredients Nutrition

Directions

  1. In a large skillet, melt butter and oil, add mushrooms, cook until they begin to soften ( about 3-4 min.).
  2. Add leeks & garlic; cook until tender about 3 min, add broth, cream, juice & salt; cook about 2 minute.
  3. Stir in spinach and lower heat, stirring frequently until spinach is wilted ( about 2 min).
  4. Place in serving bowl, sprinkle with cheese and stir to combine, serve.
Most Helpful

*SO* amazing...maybe my new favorite side dish! I used shiitake mushrooms. This shrinks down so much -- this amount only serves 1-2 people.

FLKeysJen April 04, 2011

Delightful and easy! I used 8 oz. of baby portabella mushrooms, sliced and a 9 oz. package of fresh spinach. The leeks were really a special touch (I love leeks)! Because the spinach cooks down so much, I will definitely double this recipe next time. The cream sauce was delicate yet flavorful. I ended up using leftover turkey broth from Thanksgiving, which worked out fine. Thanks for sharing this keeper.

JackieOhNo! December 08, 2010

Amazing! The leeks, portobello, and garlic takes this recipe over the top. I used fat free half and half and stock left from Thanksgiving turkey. I think it would be creamier with the whipping cream, but I loved it the way I made it. I halved the recipe, but actually used more spinach (I mashed it down in the measuring cup so I'd get more....I know how it disappears when you cook it!). A definite make again dish. Just sorry I didn't make this when the sun was out so the photo could do this beautiful dish justice. Thanks for sharing!

breezermom November 29, 2010