Creamed Mushrooms
Author: 
Serves: 8 servings
 
Another make-ahead wonder! Just remove from the refrigerator for 30 minutes to knock the chill off before baking as instructed.
Ingredients
  • 4 tablespoons unsalted butter
  • 1 pound sliced button or cremini mushrooms
  • 2 tablespoons lemon juice
  • 1 green onion, thinly sliced
  • 1 large garlic clove, peeled and minced
  • 1½ teaspoons dry dill weed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons dry red wine
  • 3 ounces cream cheese, room temperature
  • ⅓ cup sour cream, room temperature
  • 4 ounces feta cheese, crumbled
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
Instructions
  1. Preheat oven to 375 degrees. Grease a 5-cup casserole dish and set aside.
  2. Place the butter in a large skillet over medium heat. When melted, add the mushrooms and cook for 3 minutes, stirring occasionally. Add the lemon juice, onions, garlic, dill, salt and pepper. Cook an additional 3 minutes, stirring frequently.
  3. Add the wine and cook 3 minutes more, stirring frequently. Stir in the cream cheese and stir gently just until melted. Gradually add the sour cream, feta and spinach, stirring to combine well. Transfer to the prepared casserole dish and bake for 22–25 minutes or until bubbly. Allow to stand 10 minutes before serving warm.
  4. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/getting-ahead-of-the-holidays/