Please Fave the Original Submission here.

Even IF you don't use these as the filling for the egg cups that posted previously here, these make great party dips!

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When Vrghr was planning his Creamed Eggs (recipe here: http://www.furaffinity.net/view/16522556) for the birthday party at work, wuffy wanted to kick the dish up a bit. Figured that adding a "florentine" or savory mushroom component would go very well. Sort of like bringing together an omelet idea with the creamed eggs.

These two "egg stuffing" elements were placed in the bottom of the puff pastry cups, depending on the preference of the folks at the breakfast. Some folks had one of each! *grins* Like wuffy did!

However, since there was quite of bit of these left over at the end of the party, wuff has since discovered that these make VERY nice additions to grilled chicken breasts, as toppings for toast points, or even as a lovely side dish on their own. YUM! And so nice to have such versatility.

The mushroom is rich, earthy, savory, with deep flavors from a mixture of 4 different mushrooms, shallots, sherry, garlic, and other spices, bound together with sour cream and deepened with some chicken stock.

The spinach has a lighter, brighter flavor, with complexity from tomatoes, shallots and garlic, and richness from cream and cheddar cheeses. Brightness is also added from a light white wine and lemon juice.

Many of the components were intentionally shared between the two dishes, and with the cream sauce in the eggs, to ensure all of these components would pair and integrate well with each other on a single plate at the birthday party.

The spinach needed the extra 'kick' from the granulated garlic and the dried chopped onions, to spark up the more subtle flavor of the spinach to balance the stronger flavors of the creamed eggs.

If you don't want to mix these with the creamed eggs, go ahead and make them "stand alone". You won't regret the wonderful flavors, and you can enjoy them in many other ways! You can pack them into serving bowls and refrigerate, making a lovely spread for hors d'oeuvres.

Ingredients:

For the Mushrooms

~2 lbs of mixed mushrooms (White/Button, Shitake, Oyster, Porcini, Crimini, Trumpet, etc.)
1 lg Shallot, minced
~1/2 C Chicken Stock
1/2 C Sour Cream
3 Tbs Sherry
2 Tbs Butter
2 tsp minced Garlic
1 tsp Omnivore Salt
1 tsp ground Black Pepper
1/2 tsp Thyme
1/2 tsp Tarragon
1/4 tsp ground Savory
1/4 tsp Rosemary

For The Spinach

2 lb bag frozen Chopped Spinach
4-5 Roma Tomatoes, diced
2 lg Shallots, minced
1/4 C White Wine
2 Tbs Butter
1 Tbs dried chopped Onion
1/3-1/2 C Cream Cheese
~1/3 shredded Cheddar Cheese
2-3 tsp minced Garlic
1 tsp Tarragon
1/2 tsp granulated Garlic
1/2 tsp Thyme
1 tsp Omnivore Salt
1/2 tsp ground Black Pepper

Directions:

For The Mushrooms

Heat butter in large skillet until foaming stops.
Add the minced Shallot and sauté until tender and fragrant (~3-4 minutes)
Add the minced Garlic and sauté until fragrant (~2-3 minutes)
Add the frozen Spinach and sprinkle with the salt, pepper and herbs (Thyme, Tarragon, Savory, and Rosemary).
Stir and cook down until the mushrooms have released their liquid and turned dark (about 8-10 minutes).
Add the sherry and cook, stirring, until almost evaporated.
Add the chicken stock and sour cream. Stir together and cook until the liquid reduces and there is no visible liquid puddling in the pan. Mushrooms should be "nicely moist".
Remove the mixture and process in food processor until desired smoothness.
If using as a spread, pack into a bowl and refrigerate until it sets (about an hour)

For The Spinach

Clean and chop up the mushrooms.
Heat butter in large skillet until foaming stops.
Add the minced Shallot and sauté until tender and fragrant (~3-4 minutes)
Add the minced Garlic and sauté until fragrant (~2-3 minutes)
Add the chopped mushrooms and sprinkle with the salt, pepper and herbs and spices (Thyme, Tarragon, granulated Garlic, and dried Onions).
Stir and cook down until the Spinach is thawed and reduce in volume to about 1/3 (about 8-10 minutes).
Add the white wine and cook, stirring, until almost evaporated.
Add the cream cheese and shredded cheddar cheese. Stir together and cook until all the cheese has melted and combined with the spinach.
Stir in the diced tomatoes until evenly distributed, and allow to warm together for a minute or two.
Stir in the lemon juice.
If using as a spread, pack into a bowl and refrigerate until it sets (about an hour)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being