Party Mushrooms-Spinach

This party mushroom and spinach casserole is the kind of side dish that earns its keep at potlucks. A pound and a half of fresh mushrooms saute in butter until they release their water and concentrate, then meet creamed spinach and a can of cream of chicken soup for a rich, savory base. Croutons buttered and showered on top give the casserole its golden, crackly finish.

The key technique is the mushroom saute. Five minutes in butter is enough to drive off some moisture and develop the umami-deep flavor that makes the casserole taste mushroomy rather than soggy. Halving the mushrooms (rather than slicing) keeps them substantial in every bite.

The creamed spinach contributes both moisture and silky texture. Thawed and squeezed dry would weep too much; left straight from the freezer would dilute the sauce. The package directs straight in, just thawed.

Pro Tips

• Use a wide skillet so the mushrooms have room to brown rather than steam.
• Don’t add salt during the mushroom saute. The cream of chicken soup is already salty; salting too early oversalts the dish.
• Toast plain croutons in the butter on the stove before sprinkling for extra crunch and golden color.
• Bake just 5 minutes to heat through. Longer makes the croutons soft and the spinach watery.

Variations

• Stir in a half cup of grated Parmesan for nutty richness.
• Add a splash of dry sherry to the mushroom saute for old-school depth.
• Swap croutons for crushed Ritz crackers or panko mixed with melted butter for a different topping.