FunGuy Mushrooms and Spinach in Bechamel Sauce

Need an excuse to make something creamy and cozy for dinner this weekend? Look no further than these FunGuy mushrooms! 

These mushrooms are nestled in between bits of baby spinach and swimming in a rich bechamel sauce just waiting to be paired with some pasta, rice, or even spooned over a mound of mashed potatoes and your favorite protein. 

Best of all? They all come together easily while the rest of the meal is getting ready!

DIRECTIONS:

1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the stems. Peel and mince the garlic cloves. Wash the spinach thoroughly and roughly chop it on a cutting board. 
2. Heat the olive oil in a large deep saute pan over medium-high heat. Add the garlic and saute for 1 minute. Add the mushrooms to the pan caps side down and allow them to cook 3-5 minutes, or until browned on top. Turn the mushrooms over and cook them another 3-5 minutes. Sprinkle them with a pinch of salt and stir. Add the baby spinach and let it wilt down; about 2-4 minutes. Transfer the mushrooms and spinach out of the pan to a bowl and set aside. 
3. Turn the heat down to medium and melt the butter in the pan. Sprinkle the flour and nutmeg over the pan and stir so that it soaks up all of the butter. Let it cook, stirring continuously, 2-3 minutes or until it’s become a thick paste. 
4. Stir in the milk about 3-4 tablespoons at a time so it thins the roux paste but doesn’t create lumps. Once all the milk has been added, transfer the mushrooms and spinach back to the pan, stirring well to evenly distribute them throughout the sauce. Allow it to cook about 3-5 minutes, or until the sauce has thicken up. Taste and season with salt and black pepper as needed. 
5. Serve with pasta, potatoes, rice, or your favorite protein! 

Have a Fun meal!