Miso Mushroom Creamed Spinach Recipe
- Yield: 4 as a side dish 1x
Ingredients
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- 2 Tbsp butter
- 1 Tbsp olive oil
- 5 oz shiitake mushrooms, sliced
- 2 shallots, minced
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1 lb fresh spinach
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 cups heavy cream
- 1 Tbsp white miso
- 1/4 cup finely grated Parmesan
Instructions
- Heat a wide skillet over medium heat and melt the butter with 1 Tbsp of olive oil. Add the sliced shiitake mushrooms and let them brown, cooking them for 3 minutes on each side.
- Add the shallot and cook until soft and translucent, about 2-3 minutes. Add the garlic and let it cook just until fragrant, about 30 seconds.
- Deglaze the pan by slowly pouring in the white wine while scrapping up the browned bits from the bottom.
- Add the spinach in batches if needed, tossing gently as it wilts. It will look like far too much at first and then suddenly…not enough. Season with 1 tsp kosher salt and 1 tsp freshly cracked black pepper. (Note: this might not seem like a lot of salt but Miso is very salty so we let it do the heavy lifting here.)
- Lower the heat and pour in the cream. Stir to combine and let it gently simmer for a minute or two until slightly thickened. In a small bowl, whisk the miso with a spoonful of the warm cream to loosen it, then stir it back into the pan. (This step keeps the miso smooth and fully incorporated.)
- Add the parmesan and stir until melted and glossy.
- Serve warm right out of the pan!