Creamed Spinach and Mushrooms

The last few Saturday nights in our house have ended up being steak nights.  They are easy to throw on the grill or under the broiler and I can have supper on the table in under an hour, even with my holpers.  We also happen to have a gazillion steaks in the freezer and I am still on my mission to clear it out.  I swear they are multiplying in there.  Either that, or David is secretly buying more and stashing them in the freezer so he wins the bet - honestly, wouldn't put it past him.

I typically will just throw a couple of potatoes in the oven and saute some mushrooms to go with the steaks, but since we've had the exact same meal for the last 5 Saturdays or so, I figured I better change it up before the family started revolting. 

This one caught my eye from the latest Cooking Light.  I inadvertently picked up a 9 oz bag of spinach so there was some extra sauce.  I also had to drain the mushroom after cooking them because they gave off a lot of water even after they were cooked.  It was easy to put together and even Madeleine liked it.  Someone else was too busy sitting in his booster seat with his arms crossed and bottom lip stuck out.

Creamed Spinach and Mushrooms

Cooking Light, April 2012

4 teaspoons canola oil, divided

8 ounces sliced cremini mushrooms
1 (10-ounce) package baby spinach
1/3 cup finely chopped shallots
2 teaspoons minced fresh garlic
3/4 cup fat-free milk
1 tablespoon all-purpose flour
3/8 teaspoon salt
1/4 teaspoon black pepper
Dash of nutmeg
2 1/2 ounces 1/3-less-fat cream cheese

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 6 minutes or until liquid evaporates. Remove mushrooms from pan. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat.

Heat 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 pan; 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.

Serves 6 (serving size: 1/2 cup)