Today I’m sharing a quick and comforting dinner for baby and the whole family: button mushrooms sautéed until golden, fresh spinach that wilts in just a few minutes, all bound together with cream and served with rice. It’s a mild, flavorful recipe suitable for children from 18 months (soft texture, small pieces).
This recipe is clearly one of our favorites at home. A cozy dish full of flavor with lovely textures.
Ingredients
For 2 adults and 2 children:
Allergens: milk (cream). See dairy-free variations below.
Preparation
Rinse and dry the spinach. Remove the tough center stem, then roughly chop.
Clean the mushrooms: peel the caps or brush them clean, trim the stems slightly, then slice very finely for younger children, or cut into small quarters.
Finely mince the onion.
Cooking
Cook the rice according to the package instructions.
In a separate large skillet, sauté the onion in a drizzle of oil for 2 to 3 minutes, until slightly translucent.
Add the mushrooms. Sear over medium heat, stirring, until lightly browned, for about 5 minutes.
Add the spinach and let it wilt for about 2 minutes, stirring.
Pour in the cream (liquid cream, or thick sour cream loosened with a little water if desired!). Let it simmer for 2 to 3 minutes over low heat until it coats everything nicely.
Serve hot with the rice. Season only on the adults’ plates (salt from 12 months, optional).
Texture & Age Tips
- From 18 months: very soft small pieces, with a creamy, well-bound sauce.
- 24 months and up: larger pieces, with the option to add a little mild pepper.
- For a creamier texture for baby, roughly mash part of the mushrooms and spinach separately.
Variations & Dairy-Free Options
- Dairy-free: replace the cream with plant-based cooking cream (oat/soy cooking cream).
- Protein: add already-cooked diced chicken breast or turkey, or rindless/lean ham.
Storage
- Refrigerator: 2 days in an airtight container.
- Freezing: possible without the cream (add the cream when reheating).
- Reheating: gently in a skillet or in the microwave. You can add a little water if the sauce has thickened too much.
Can I use frozen ingredients?
Yes: well-drained frozen leaf spinach, and frozen mushrooms (or canned mushrooms) cooked a little longer to evaporate the excess water.
What starch can I use instead of rice?
Quinoa, bulgur, small pasta, or semolina. Keep the texture soft for children.
The texture is too runny: what should I do?
Cook over low heat for another 2 to 3 minutes, or add 1 teaspoon of cornstarch mixed with a very small amount of cold water.
The texture is too thick: what should I do?
Add a splash of water or milk and stir.
Can I add cheese?
Yes, for little food lovers! Add a spoonful of grated Parmesan off the heat.
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