FunGuy’s Creamed Spinach and Oyster Mushrooms

Holiday dinners are known to have the traditional glazed ham, rack of lamb, or even a juicy fowl, but what about the FunGuy mushrooms? This easy creamy spinach and our oyster mushrooms is the perfect addition to the feast! 

Creamed spinach on it’s own is no stranger to the holiday table, but with the addition of our sautéed oyster mushrooms we guarantee it’s a whole lot more fun, and less likely to be left over for the next day too! 

DIRECTIONS:

1. Preheat oven to broil, place the rack in the middle, and prepare a casserole dish. 
2. Brush off any debris from the FunGuy oyster mushrooms with a damp cloth, trim the ends, and break them apart and cut the large mushrooms in half. Rinse the spinach leaves under cool water, drain and shake off the excess. Peel and dice one onion and thinly slice the other, setting the onion slices to the side for later. Peel and mince the garlic. 
3. Heat the olive oil in a sauté pan over medium high heat. Add the diced onion to the pan and cook 1 minute. Add the garlic to the pan and cook another minute. Add the oyster mushrooms to the pan and sauté 4-5 minutes. 
4. Stir the milk and salt into the mushrooms and bring to a simmer. Continue to cook about 7-10 minutes, stirring occasionally until the milk has reduced and become a bit thick. Stir in the cream cheese until it’s melted into the sauce. Add the spinach to the pan and slowly stir it into the sauce with the mushrooms until the spinach has wilted down. Taste and season with black pepper and more salt to taste. 
5. Transfer the spinach, mushrooms, and all the sauce to the casserole dish and top with the sliced onion. 
6. Place the casserole dish into the oven to cook 5-7 minutes or until the onions have browned and caramelized a bit on top. 
7. Remove the casserole dish from the oven and allow it to cool at least 5 minutes before serving. 

Have a Fun Holiday meal!