"Spinach is a wonderful vegie. Whether creamed, in a frittata, a quiche, salads or sandwiches. It's a winner. This is my favourite Creamed Spinach recipe I created myself. Easily adjusted to more than 2 servings only be careful on the total amount of cream - don't add too much or it will take forever to reduce."
In a saute pan over medium heat, cook the bacon lardons until crispy. Remove and drain on paper towels. In the same pan saute the mushrooms slices 'til nicely browned. Remove and drain on paper towels. If you wish you can saute them both together at the same time, I prefer to do it separately and use the bacon as a garnish rather than incorporating into the spinach along with the mushrooms... although it is one step less. ;)
Wipe saute pan clear of any remaining bacon fat. Melt the butter and add the olive oil. Mix in the onions and garlic, cook for about 2 minutes, 'til soft. Add the chopped spinach and pressing it down, mixing with onions and garlic. Add salt, nutmeg and the heavy cream. At this point you can mix in the mushrooms & bacon. Cook gently until liquid reduces by half, probably about 3 to 4 minutes. If you didn't add them earlier, sprinkle the bacon over top. Serve & enjoy!