Ingredients
Ingredients
4-6 strips Applewood smoked bacon or procuitto
1 stick butter for Cream Sauce
3 tbl butter for Spinach
8 Tbl flour
2 shallots minced
3 cloves garlic minced
1 package baby bella mushrooms sliced
1/4 cup pine nuts
1/2 cup fresh parmesan
2 cups warm milk or cream or half and half
3 lbs fresh spinach
1/4 tsp ground nutmeg
salt and pepper to taste
Preparation
Cream sauce Melt 1 stick butter, slowly whisk in flour ,continuously whisking until golden brown about 5 min. creating a roux Pour in warm milk slowly whisking all the while Add Parmesan cheese and cook for an additional 3-5 minutes Season cream sauce with salt, pepper, and a pinch of nutmeg Set Aside and cook spinach
Fry bacon in saute pan remove bacon and grease crumble over paper towels for garnish
Spinach Melt 3 tablespoons butter in bacon pan w/ brown bits. Saute shallots, garlic, mushrooms, then adding pine nuts lastly to toast Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 1-2 minutes. Add spinach to the cream sauce, stirring gently to combine. Transfer to baking dish Bake for 20 min 350’ Garnish with bacon and grated Parmesan
