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Categories: Main courses, Quick and easy, Sides, Vegetarian

Spinach and mushroom gratin

Spinach and mushroom gratin
Los Angeles Times

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they're not so easy to find yet. Zucchini still looks good, but who's ... Read more

Total time: 40 minutes | Serves 4
Note: Adapted from "Guy Savoy: Simple French Recipes for the Home Cook".
  • 1 pound white mushrooms
  • 1 1/2 tablespoons unsalted butter, plus more for buttering the dish
  • Salt
  • 1 pound spinach (about 2 bunches), stemmed, washed and drained
  • 1 1/4 cups heavy cream
  • Freshly ground black pepper

Step 1Clean the mushrooms and cut them into one-eighth-inch slices. In a medium skillet, heat the butter over high heat just until melted, then add the mushrooms and saute them until golden, about 10 minutes. Drain any liquid from the mushrooms and set them aside.

Step 2Place 2 quarts of water in a medium stock pot with one-half teaspoon salt. Bring the water to a boil over high heat, then stir in the spinach and blanch for just a few seconds, until wilted and bright green in color. Remove the spinach using a slotted spoon to a large bowl of ice water until cool. Drain the spinach well, squeezing out any excess water.

Step 3Heat the oven to 350 degrees. Reduce the cream to one-half cup in a small saucepan over low heat. Strain the cream into a small bowl and season with a pinch each of salt and pepper.

Step 4Butter a small (2-quart) baking dish, and spread the spinach in the bottom in an even layer. Sprinkle the top of the spinach with one-eighth teaspoon salt. Arrange the mushroom slices over the spinach in a fish-scale pattern. Spoon the cream evenly over the top and bake for 5 to 10 minutes, until heated through. Serve immediately.

Each serving
337 calories; 7 grams protein; 9 grams carbohydrates; 3 grams fiber; 32 grams fat; 20 grams saturated fat; 113 mg. cholesterol; 170 mg. sodium.
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