Parsnip, Potatoes and Spinach Casserole with Roasted Mushrooms

Ingredients

• 4 large potatoes, peeled and cut into chunks
• 4 medium parsnips, peeled and cut into chunks
• Salt
• 1 small onion
• 2 cups fresh spinach
• 2 tbsp butter
• 1/2 cup milk
• 1/2 cup heavy cream
• black pepper
• nutmeg
• 2 eggs, beaten
• 1 cup grated Parmesan
• Paprika 

Roasted Mushrooms

• 2 - 2 1/2 pounds sliced mushrooms - I used white button, cremini and shitake mushrooms
• 8 to 10 cloves garlic, crushed
• fresh thyme
• 1/2 cup extra-virgin olive oil
• 1 lemon

Boil potatoes and parsnips in salted water over medium heat. Cook until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a bit of nutmeg. Mash the mixture together- add seasoning as needed. If the mixture is not creamy enough, add the extra splash of milk. Cool to room temperature, then stir in the eggs and then 3/4 of the cheese and transfer to a casserole dish. Sprinkle with reminder of cheese and paprika. 

Preheat the oven to 400 degrees F. 

Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes. 

In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. 

Serve the mushrooms on top of the casserole.

Original recipe from Food Network