Creamy Spinach and Mushroom

When you are making dinner which needs a side and want to feel like you are eating healthy because spinach has iron and mushrooms have vitamin B, C, & D, then why not make some Creamy Spinach and Mushrooms.

This side is really easy and quick to make. The creaminess complements any meal especially one with mashed potatoes and oven-baked lamb. This is my goto side when a dish needs just one more thing to complete it.


Creamy Spinach and Mushroom


  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 6-8 fresh basil leaves, finely chopped
  • 1 spring thyme, only leaves
  • 1 tbs parsley
  • 1 tbs butter
  • 1 bag baby spinach
  • 8-10 mushrooms, stems removed sliced
  • 1 tbs red wine
  • 1 tbs all purpose flour
  • 1/4 cup chicken broth (or vegetable broth)
  • 1/4 cup heavy cream
  • 1 tsp garlic salt
  • 1 tsp cayenne pepper
  • salt
  • pepper


  1. In a deep pot melt butter
  2. Saute onion and garlic until garlic becomes tranlucent
  3. Add red wine and cook until alcohol smell evaporates
  4. Add mushroom and cook until they have browned and shrunken
  5. Add spices: garlic, cayenne, salt, pepper; mix well
  6. Add flour to the mushrooms, and mix well ( this will help thicken the cream)
  7. Mix in baby spinach and cook until spinach has wilted
  8. Slowly pour chicken stock into spinach mixture, allowing the mixture to thicken
  9. Slowly pour cream allowing the cream to thicken.
  10. Mix well and cook for 5 minutes
  11. Remove from head and add parmesan cheese and mix well
  12. Let cool and serve

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