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Creamy Spinach and Shiitake Casserole


4 cups of chopped frozen spinach

1 Cup of diced Shiitake mushrooms

5 cloves of roasted garlic, minced

½ stick of unsalted butter

½ cup of mayonnaise

¼ cup of half and half cream

¼ cup of light sour cream

¼ cup of diced Hearts of Palm

½ cup of white wine

½ cup of crumbled goat cheese (or Feta cheese)

Sea Salt and cracked black pepper

1 tsp of smoked Paprika



Preheat oven to 350*

Defrost spinach and squeeze out moisture

Sautee spinach on medium temp in butter

Add mushrooms, garlic, wine and render slightly on low heat for 5 minutes

Remove from heat and allow to cool

In a medium bowl, combine the remaining ingredients.  Mix spinach in.

Oil a medium sized baking dish.  Add mixture into baking dish and bake for approximately 20 minutes.

You may top with shredded cheese or bread crumbs (or both) to create a nice texture balance with the creamy casserole.


Chad Rischar is the former Chair of the Southeast Chapter of Backcountry Hunters and Anglers. He currently sits on the board of the Florida Wildlife Corridor and is active in Florida BHA leadership as well as being a father, husband, dog owner, and outdoorsman.

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