Creamed Watercress with Ginger and Shiitakes Creamed Watercress with Ginger and Shiitakes

Creamed Watercress with Ginger and Shiitakes Image by: Angus Fergusson Author: The Canadian Living Test Kitchen

The bold peppery flavour of watercress puts a modern twist on classic creamed spinach. A handful of shiitakes and a hit of fiery fresh ginger give this rich yet nutrient-packed side an Asian-inspired feel.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Credits : Canadian Living Magazine



In large saucepan of boiling salted water, cook watercress and spinach until wilted and bright green, about 1 minute. Drain. Using rubber spatula, press out excess liquid to drain well. Roughly chop.

Meanwhile, in large nonstick skillet, melt butter over medium heat; cook mushrooms and shallots, stirring occasionally, until softened, 5 to 7 minutes. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Sprinkle in flour; cook, stirring, for 1 minute. Gradually pour in milk, whisking until smooth; cook, stirring, until thick enough to coat back of spoon, 1 to 2 minutes. Stir in watercress, spinach, salt and pepper; cook, stirring, until watercress and spinach are coated, about 1 minute.

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 480 mg
  • Sugars 4 g
  • Protein 6 g
  • Calories 129
  • Total fat 7 g
  • Potassium 502 mg
  • Cholesterol 20 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g


  • Iron 14
  • Folate 33
  • Calcium 16
  • Vitamin A 66
  • Vitamin C 30
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Creamed Watercress with Ginger and Shiitakes