This is a great dish, but I did make a few minor changes. I sauteed my garlic with the olive oil used for the mushrooms until golden in color. I added 1 chopped medium yellow pepper and sauteed that for a couple minutes prior to adding the mushrooms to the pan for 1 minute. I cut the butter down to 1/4 cup and allowed the flour to simmer before adding the milk. I also let excess water run off my spinach, but I did not squeeze or drain to remove all moisture. My sauce was quite thick and the remaining water in the spinach brought it to a perfect consistency. With the changes this was a huge success. It wasn't watery at all and it tasted fantastic.
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This is a great dish, but I did make a few minor changes. I sauteed my garlic with the olive...