Nigel Slater’s Mushroom and Spinach Gratin (2)

An easy to prepare recipe from the excellent ” Tender Vol 1″ which should be served with rice or grains to soak up the delicious sauce.

Nigel Slater's Mushroom and Spinach Gratin (2)
Print Recipe
Servings
2
Servings
2
Nigel Slater's Mushroom and Spinach Gratin (2)
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Preheat oven to 180 C, 160 Fan, Gas 4.Halve or quarter the mushrooms depending on their size.
  2. Heat the butter and oil in a large frying pan and add the mushrooms over a medium-high heat. Let them colour nicely, then add the wine and bring to the boil. Continue to boil for 2 mins then add the cream, return to the boil and simmer for 2 mins. Turn off the heat.
  3. Wash the spinach and put it, still wet from rinsing, into a deep pan with a well fitting lid. Let the spinach cook for a couple of minutes in its own steam until wilted. Drain and squeeze to remove excess water.
  4. Fold together the mushrooms, drained spinach, salt and black pepper plus 140g of the grated parmesan. Tip into a shallow baking dish. Scatter over the remaining cheese and bake for 35 minutes until the top is crisp and golden. Serve straight away.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.