Ingredients:
- 1 1/2 tbsp. butter, divided
- 1/4 c. breadcrumbs
- 1 tbsp. olive oil
- 1 8oz. container of sliced mushrooms
- 1/2 tsp salt and pepper, plus more to taste
- 5 cloves garlic, chopped
- 1/4 c. white wine
- 2 large bunches fresh spinach, washed, dried and thicker stems removed
- 2 tbsp. cream
- 2 tbsp. grated parmesan cheese
Instructions:
- In a large sauté pan over medium high heat, add 1/2 tablespoon of butter.
- When melted, add the breadcrumbs to the pan and sauté until lightly browned. Remove breadcrumbs from pan and set them aside to cool.
- Wipe out pan and add olive oil and remaining 1 tablespoon of butter.
- When butter is melted and hot, add mushrooms and cook, stirring regularly, until they have cooked off all moisture and have become browned and caramelized. This should take about 10 minutes or longer.
- Add garlic to the pan and sauté one minute longer.
- Reduce heat to medium and add the wine. Use a spatula to scrape the bottom of the pan to loosen all the browned bits.
- Add the spinach to the pan and stir. Allow to cook, stirring gently to combine the mushrooms and the spinach as the spinach cooks down and wilts.
- Cook until all liquids are reduced and the spinach is cooked to your preference. Remove from heat and immediately stir in the cream.
- Check for seasoning and add more salt or pepper, as needed.
- Place spinach mixture in a greased baking dish.
- Combine cooled toasted breadcrumbs and grated parmesan cheese and sprinkle over the top of the spinach. Place in the oven under the broiler until parmesan is melted and crumbs are browned and crispy.