Gourmet Spinach

From: Chef #491415

On Dec 2, 2007

I used fresh spinach and mushrooms. Since there was too much liquid, I disregarded the instructions to not boil the sour cream. It boiled down into a rich, thick sauce and my husband and I loved the finished dish.

From: PugGrannie

On Mar 13, 2007

This was good. DH is not a spinach eater, but he did like it cooked this way. Think I'll try fresh mushrooms next time instead of canned.

From: Derf

On Jul 13, 2004

This had a lovely mellow taste, I used fresh spinach, cooked it first, removed it and drained it well. I used fresh mushrooms also, so instead of the liquid from tinned mushrooms, I used 1/4 cup of white wine, then followed the recipe as written, returning the spinach to the pan at the last minute just to heat it through and fold it through the lovely sauce. (I used fat free sour cream and real smart eh, used the butter!) We really enjoyed the spinach, especially the sauce and we will make it again, thanks for sharing.

From: Lorac

On Sep 17, 2002

Fresh spinach with mushroom in a sour cream sauce flavored with onions and garlic - a winning flavor combination. Because I was using fresh mushrooms, I started by cooking the mushrooms, onions and garlic in the butter before adding the spinach, salt and fresh ground pepper. The only thing I would do different would be to drain the excess liquid before adding the sour cream and maybe a dash of hot sauce. Thanks Tebo, It's a keeper!