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Cheesy Spinach & Mushrooms


Cheesy Spinach & Mushrooms

This is terrific over pasta, rice or couscous, or as a side on its own.

© 2009 Ashley Skabar, licensed to About.com, Inc.

This dish is delicious over pasta, rice, or cousous, or it can be served on its own as a hearty side. Feel free to add fresh herbs and vegetables as desired!

Serves 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 2 T. extra virgin olive oil
  • 1 1/2 cup sliced white onions
  • 2 T. fresh minced garlic
  • 10 ounces fresh crimini mushrooms, sliced
  • 1/2 cup dry white wine
  • 2 t. dried thyme
  • 1/2 t. salt
  • 8-9 ounces fresh baby spinach, stem removed
  • --------------------------------------------------------------------
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 2 cups dairy-free soy milk or almond milk, divided
  • 1/2 t. garlic powder
  • 1 t. yellow mustard
  • 1/2 t. salt, plus more to taste


1. In a medium-large skillet or saucepan over medium-high heat, heat the olive oil, adding the onions and garlic once hot. Stirring often, cook until the onions are soft and fragrant, about 5-6 minutes. Add the sliced mushrooms and sautee until just soft, about 3-4 minutes. Add the white wine, thyme and salt, and cook until most of the wine has been absorbed, about 5 minutes. Add the spinach and cook for just about 2-3 minutes, or until the spinach wilts and turns bright green. Tranfer the vegetables to a bowl and set aside.

2. In the same skillet or saucepan, combine the flour and nutritional yeast with just enough of the dairy-free milk to make a paste. Over medium heat, gradually add the remaining dairy-free milk until all has been added, stirring constantly. Add the garlic powder, mustard and salt and cook until sauce is desired consistency. Add the vegetables back to skillet, tossing well to coat. Serve hot.

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