Creamed Spinach And Shiitake Mushroom Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A simple roast of pork or chicken with crispy potato wedges makes a great companion for this delicious vegetable dish. Considered a side dish, this recipe could easily be used as a main course as well! Ingredients:
2 pkgs, 10 oz each, fresh spinach, large stems removed |
2 tbsp butter |
1 leek, white and light green part only, chopped |
1/2 lb shiittake or portobello mushrooms, sliced, chopped |
1 cup whipping cream |
1 tsp grated orange zest |
salt, freshly ground pepper and grated nutmeg |
crumb topping |
1/2 cup soft baguette breadcrumbs |
1/3 cup shredded gruyère or parmesan cheese recommend gruyere, because of its unique flavor. |
1/4 cup finely chopped walnuts |
Directions:
1. Rinse spinach and shake off excess water.
2. Place in a large stockpot, cover and cook over medium-high heat for about 5 minutes or until wilted.
3. Drain well and let cool. Squeeze dry and finely chop.
4. Heat butter in a large non-stick skillet over medium-high heat.
5. Cook leeks and mushrooms, stirring for 5 minutes or until tender.
6. Stir in spinach, cream and orange zest.
7. Cook until piping hot.
8. Season with salt, pepper and nutmeg.
9. Transfer to a buttered shallow 8-inch baking dish.
10. (Can be prepared up to this point,.covered and refrigerated for up to 2 days).
11. Preheat oven to 375°F
12. Combine breadcrumbs, Gruyère and walnuts in a bowl.
13. Sprinkle over top.
14. Bake in oven for about 30 minutes or until top is golden and center is piping hot.
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