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CREAMED SPINACH WITH MUSHROOMS
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 20 minutes
Totaltime: 0 minutes
Ingredients
- 3 bunches spinach, each about 3/4 pound
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 ounces shitake mushrooms, stemmed and chopped
- 2 tablespoons minced shallots
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk, warmed
- Pinch cayenne pepper
Preparation
-
Wash spinach thoroughly and remove any thick or blemished leaves. Put with boiling water into a large pot or wok.
Over medium heat, cook, stirring, until just wilted, about 5 minutes. Drain and gently squeeze out excess moisture. Chop, season with salt and pepper, and set aside. You should have about 3 cups.
Put butter in a large, heavy-bottomed saucepan over medium heat. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes. Add flour and stir a few minutes, making sure flour is fully incorporated.
Add milk and bring to a simmer, stirring with a whisk.
Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes. Add spinach and cook, stirring gently until heated through.
main ingredients: spinach mushroom milk type of dish:
side-dish
type of recipe:
vegetable
Country cuisine:
Italy specific recipes:
entertaining season and occasion:St-Patrick dietary considerations:
vegetarian Type of meal:
lunch
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