Green Hill Recipe
cow's milk, georgia, buttery, mushroomy
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Ingredients
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Dairy
Vegetables
Seasonings
Cheese
Method
Preparation
- 1
Sauté the Vegetables
In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the sliced mushrooms and sauté for about 5 minutes until they become golden brown. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 2
Add Spinach
Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, black pepper, and thyme. Remove the skillet from heat and set aside.
Cooking
- 3
Make the Cheese Sauce
In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour (not listed in ingredients) to create a roux. Cook for about 2 minutes until bubbly and golden, then slowly whisk in 2 cups of cow's milk. Continue whisking until the sauce thickens, about 5-7 minutes.
- 4
Add Cheese
Once the sauce has thickened, reduce heat to low and stir in 1 cup of shredded Georgia white cheddar cheese until melted and smooth.
- 5
Combine and Serve
Fold the sautéed mushroom and spinach mixture into the cheese sauce until well combined. Serve warm as a side dish or over pasta.
