This is a delicious holiday side dish, perfect to pair with any roast. Spinach is simmered in wine and cream before being topped with roasted, golden mushrooms.

Serves 6–8

Instructions:

1. Preheat oven to 400°F.
2. Melt butter in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes or until tender and translucent. Stir in flour, creating a roux.
3. Whisk in wine and half-and-half, season with salt, pepper, and nutmeg, and bring to a simmer.
4. Reduce heat to medium-low, and stir in parmesan and spinach. Cover, and cook for 12–15 minutes or until spinach is tender and sauce has thickened slightly.
5. While creamed spinach is simmering, arrange mushrooms on a baking sheet. Drizzle with oil, sprinkle with garlic, and season with salt, pepper, and herbs. Roast for 10–12 minutes or until tender and golden brown.
6. Serve creamed spinach warm, topped with roasted mushrooms.