March 12, 2012

Brie Creamed Spinach and Mushrooms

Years of spinach salads for lunch has left me wanting more from my spinach experience.  I ate it for the nutritional value (vitamins! iron! antioxidants!) and got bored along the way.  There's only so much vinaigrette a girl can eat.  But cheese?  And caramelized onions and mushroom?  Always room for more!  So to get a little more spinach in my life, I added brie to the steak house classic creamed spinach.

My version of creamed spinach starts with red onion, cremini mushrooms, garlic, and lemon zest.  Brie is melted into 1/3 of a cup of half and half and allowed to reduce until there is almost no liquid left.  Baby spinach is added and delicately wilted into the creamy cheesy sauce.  Nutmeg complements both the cream and the leafy green flavors.  The result is a delicious twist on creamed spinach any steak house would be proud to serve!  I know I was proud of myself when I was eating it . . .

Brie Creamed Spinach and Mushrooms
1/2 red onion, sliced
1 pint cremini mushrooms, sliced
2 cloves garlic, minced
zest of half a lemon
1 1/2 tablespoons brie
1/3 cup half and half
1/4 teaspoon fresh grated nutmeg
6 oz baby spinach
salt and pepper to taste

Saute the onions on medium high until they are slightly darker and beginning to caramelize.

Add the sliced cremini mushrooms and cook until they are browned and release their liquid.  Season with salt and pepper.

Add the garlic and lemon zest and saute for 1-2 minutes.  Add the brie and the half and half and combine into the vegetables.

Let reduce until there is only a little liquid left.  This means when you stir the mixture, you will see the bottom of the pan for a few seconds after your spoon leaves the pan.

Add the spinach, cover, and turn the heat to low.  Cover for 1-2 minutes to start to wilt the spinach.

Uncover and stir the spinach into the sauce to finish wilting.  Finish with the nutmeg and season with salt and pepper if necessary.  Pair with a (rare) steak for a fancy date night in!  Enjoy!

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