Floating Olive Branch
Creamed Spinach with Crispy Mushrooms & Bacon Recipe


3 tablespoons Porcini & Sage Infused Olive Oil, divided 

12oz cremini mushrooms, thinly sliced  

1/2 cup yellow onion, peeled and chopped 

2 garlic cloves, peeled and minced 

1/4 cup white wine 

2 tablespoons all-purpose flour 

1 1/2 cups half and half 

1 teaspoon White Truffle Salt 

Pinch of nutmeg 

1lb. fresh baby spinach 

4 bacon slices, cooked crisp and chopped 


Preheat oven to 400°F and line a large baking sheet with aluminum foil. Brush the foil with 1 1/2 tablespoons of Porcini & Sage Infused Olive Oil and arrange the sliced mushrooms in a single layer. Place in the oven and roast for 15 minutes. After 15 minutes, remove the baking sheet from the oven, flip the mushrooms, and return to the oven. Bake for about 10-15 minutes or until the mushrooms are dried. Remove from the oven and set aside. 

Heat the remaining Porcini & Sage Infused Olive Oil in a large pot over medium-high heat. Once the oil is hot, add onion and garlic and sauté until fragrant, about one minute. Deglaze with wine and simmer until the wine has mostly evaporated. Add the flour, stir to combine, and lightly toast for one minute, creating a roux. Add the half and half to the pot, whisk to combine with the roux, and bring to a low simmer. Continue to simmer until slightly thickened, and season with White Truffle Salt  and nutmeg. Add spinach to the pot, working in batches, frequently stirring, until wilted, about 5-7 minutes. Once wilted, remove from the heat, and transfer to a serving platter. Top the creamed spinach with crispy mushrooms and chopped bacon before serving.