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Ingredients
- 12 oz. spinach, frozen
- 1 med. yellow onion, peeled & diced
- 4 oz. button mushrooms, cleaned & sliced
- 2 T. butter
- 2 T. flour
- 1 c. heavy cream
- 8 oz. cream cheese, softened & cut into small chunks
- 1 T. malt vinegar
- 1 T. sugar
- 1 t. salt
- 1/2 t. white pepper
- 3/4 c. Parmesan cheese, shredded
- 12 oz. spinach, frozen
- 1 med. yellow onion, peeled & diced
- 4 oz. button mushrooms, cleaned & sliced
- 2 T. butter
- 2 T. flour
- 1 c. heavy cream
- 8 oz. cream cheese, softened & cut into small chunks
- 1 T. malt vinegar
- 1 T. sugar
- 1 t. salt
- 1/2 t. white pepper
- 3/4 c. Parmesan cheese, shredded
- 12 oz. spinach, frozen
- 1 med. yellow onion, peeled & diced
- 4 oz. button mushrooms, cleaned & sliced
- 2 T. butter
- 2 T. flour
- 1 c. heavy cream
- 8 oz. cream cheese, softened & cut into small chunks
- 1 T. malt vinegar
- 1 T. sugar
- 1 t. salt
- 1/2 t. white pepper
- 3/4 c. Parmesan cheese, shredded
Details
Servings 6
Preparation
Step 1
Thaw & drain spinach with a colander. Press out excess liquid with your hand.
Saute onions in butter until soft & slightly browned. Add mushrooms & saute 5 more minutes. Add the flour to create a roux & cook for an additional 2 min.
Add the remaining ingredients in the order they appear. When adding the heavy cream stir constantly to smooth out the roux.
Simmer & stir until all ingredients (except spinach) are well combined & all of the cheeses are incorporated.
Add the spinach and fold together.
Place in a lightly buttered casserole dish.
Place in 350 degree oven for 40 minutes.
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