Versatile Creamed spinach and mushroom sauce

This deliciously creamy sauce is great over pasta and steak. Add crispy bacon bits or chicken strips for extra yum! You can leave it chunky, but I have to blitz it for my tactile defensive eater!


  • 1 punnet mushrooms, roughly chopped
  • half cup fresh or dried thyme
  • 1 cup fresh cream
  • 250g baby spinach leaves, washed
  • 2 cloves of garlic, roughly chopped
  • 1 tot brandy (optional)
  • salt and pepper to taste
  • Olive oil


  1. Fry mushrooms with thyme on medium to high heat, in a little olive oil, until nicely browned.
  2. Add spinach and fry until wilted.
  3. Add garlic, fry very gently for a minute, don’t brown garlic as it will turn bitter.
  4. Add remaining ingredients, simmer for 5 minutes on low heat. If the sauce is too thick add a bit of milk , if too thin, allow to reduce more. Blitz in food processor or with a stick blender if you want a smooth sauce.

Bon appetit!

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