Monday, February 27, 2017

Spinach and Mushrooms in Balsamic Cream Sauce

It was one of those nights, where I didn't have any protein in the fridge, and I REALLY didn't want to go to the store. The search began which turned up mushrooms, and spinach. What do I do with these? Eureka! I decided to combine two of my favorite recipes, and this is what came of it:) I was really pleased with the outcome and thought I would share it.

Here's the link to one of the two recipes I combined. I can't find the other recipe for Mushrooms in Balsamic Cream Sauce. sorry.
Lemon Butter Chicken from
You can also find recipes I've tried and LOVED on my Pinterest Page Tried and True Recipes

Spinach and Mushrooms in Balsamic Cream Sauce
fyi   T. = Tablespoon, t. = teaspoon

2 T. Butter, 1 T. Butter
1 T. Evo
1 Pkg. Mushrooms, sliced
3 Cloves Garlic, minced
3 T. Balsamic Vinegar
1/4 t.-1/2 t. Red Pepper Flakes
1 C. Chicken or Veggie Stock (if using chicken broth,add salt sparingly. The parm. will also add salt)
1/2 C. Cream, or Half and Half, or Whole Milk
1/4 C. Parmesean, grated
1 t. Dried Thyme Leaves
3 or 4 C. Spinach, chopped

Oven: 400 Degrees F. if you're finishing it in the oven.

-Melt 2 T. butter and evo in med. sized oven proof pan over med. heat. Saute mushrooms till browned. Remove mushrooms from pan and set aside. 
-Reduce heat to low and add 1 T. butter, then garlic (I almost burn mine every time if I don't), saute till fragrant, 30 sec. 
-Add vinegar, red pepper, stock, cream, parm, thyme, and s&p (careful with the salt), and bring to med/high heat. When it's at a soft boil, reduce heat to med/low and add spinach. Cook till wilted, 3-5 min. 
-Now, you can either finish it in the oven, un-covered for 20 minutes, or reduce your heat to low and simmer for 15 min, stirring occasionally.
-If you want the sauce thicker. mix 1 T. corn starch with a couple T. of cold water and stir it into your spinach.
-serve over rice, or pasta.