This simple take on creamed spinach with mushrooms is perfect for adding some quick veggies to your meal, without becoming too heavy and rich.
A while ago, as lunch for the family, I whipped up a menu of pumpkin potato pancakes with creamed spinach and mushrooms, and some carrot salad with balsamic vinegar dressing. That was the first time I tried making a video recipe, and I learned a lot while making Part 1 (the pancakes). This is Part 2, i.e the creamed spinach with mushrooms. For the record, this isn’t really ‘creamed’ spinach in the classical sense, but substitutes cream with milk to make the dish a little lighter.
Over the last few months, I’ve learned more about putting videos together (you can check out my progress on my YouTube channel), and I’ve decided that simple is best. Hopefully you’ll agree, because this video is pretty much my simplest yet! It’s a quick two-minute video that’ll give you the essentials of how to cook this simple dish yourself.
Also watch: My first recipe video: Pumpkin potato pancakes
In a nutshell: Creamed spinach with mushrooms
Here’s a quick summary of the recipe.
Cook finely chopped garlic and onions in olive oil; add in thickly sliced mushrooms and cook until they start releasing water; add in roughly chopped spinach a handful at a time; cook until it starts releasing water and starts shrinking; pour in a little milk and cook everything down as far as you want; stir in salt to taste and serve.
The recipe video
Here’s the quick video of how to make this simple dish of creamed spinach with mushrooms.
I’d love to hear from you about what be improved, and what other kinds of recipes you’d like to see.
And if you’d like to read the whole recipe, take a look at this post: Vegetarian and satisfying: Pumpkin potato pancakes with creamed spinach and mushroom.
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