Creamy Parmesan Spinach and Mushrooms
Recipe type: Holiday, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 pound cremini mushrooms, trimmed and sliced
  • 2 tablespoons butter
  • 1 pound fresh spinach
  • 2 green onions, trimmed and chopped
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 8 ounces creme fraiche
  • 2/3 cup shredded parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup thinly sliced shallots
  1. Preheat the oven to 350 degrees. Lightly grease a 2-or-3-quart baking dish.
  2. In a large pot with a lid, cook the mushrooms in the two tablespoons of butter until the mushrooms are soft. Use a slotted spoon to transfer the cooked mushrooms to the prepared baking dish.
  3. Using the same pot, cook the spinach over medium-high heat in batches, and cover while each batch wilts, adding more as space allows. When all of the spinach has been wilted, place it in a food processor along with the green onions, white pepper, salt, creme fraiche, and parmesan cheese. You can do this in batches if your food processor is small. Blend until smooth, and then transfer the mixture into the baking dish with the mushrooms. Stir to blend in the mushrooms.
  4. Bake the spinach mixture for 20 minutes, or until bubbly around the edges. While it is baking, prepare the shallots. Heat the tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until they begin to turn golden brown and some of them look crispy. Top the spinach casserole with the shallots and serve.
Recipe by Seasonal & Savory at