Spinach and Mushrooms

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

2+2 teaspoons olive oil/canola oil

400 g sliced cremini mushrooms

500 g baby spinach

⅓ cup finely chopped shallots

2 teaspoons minced fresh garlic

¾ cup fat-free milk

1 tablespoon all-purpose flour

Salt to liking

¼ teaspoon black pepper

Dash of nutmeg

Light cream cheese to liking

Pour oil in a heated large skillet over medium-high heat. Swirl to coat. Add mushrooms; cook 6 minutes or until liquid evaporates. Remove mushrooms from pan.

Add 1½ teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.

Heat a slow cooker or a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add shallots and garlic; cook 1 minute, stirring constantly.

Combine milk and flour, stirring with a whisk.

Add milk mixture, salt, pepper, and nutmeg to cooker/oven; bring to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring constantly. Add cheese; stir until cheese melts and the mixture is smooth. Add mushrooms and spinach to milk mixture, and toss gently to coat.

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