Weekdays pose a particular problem. How do I create a “special” meal when I do not have much time to prep or cook. This is one of solutions. There are a limited number of ingredients and they usually on hand in my house. It is also pretty adaptable. For instance, ground Italian sausage would be a wonderful addition – as would ham and peas. This is a vegetarian meal with mushrooms and spinach.
A generous amount of Butter and EVOO
4 or 5 Cloves Garlic, pressed or pulped
8 oz bagged spinach or baby spinach
8 oz mushrooms, sliced
1 C Heavy Cream
1/2 Cup Half and Half
4 oz Cream Cheese, cubed (see photograph)
1 Cup Parmesan
Sea Salt and Ground Pepper to Taste
Heat the oil and butter in a pan. I have used a 10″ skillet here, but you may want to use something a little deeper, since the entire sauce is going to made in the one pan.
Add the garlic and saute until just soft.
Add mushrooms and saute for a couple of minutes.
Add the spinach. You will have trouble getting it all into the pan, but it is going to wilt very quickly and will soon look something like…
This. I place a lid on the pan to keep the moisture in and facilitate the wilting process. It should all happen in about three minutes.
Cut the cream cheese into smaller cubes during your prep. This helps to speed the melting/blending process.
Add cream cheese and cream/half and half to the pan.
Stir to bend and allow to simmer and thicken for about 10 minutes.
Blend Parmesan cheese into the sauce.