Best Guy Savoys Spinach And Mushroom Gratin Recipes
SPINACH AND MUSHROOM GRATIN
The cream sauce of a vegetable gratin is something I like to eat with brown basmati rice, but barley, couscous, or quinoa would be just as suitable.
Yield enough for 2 as a main dish with rice
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F (180°C). Halve or quarter the mushrooms, depending on their size. Warm the butter and 2 tablespoons of oil in a deep pan and add the mushrooms, letting them color nicely here and there (expect to add more oil if they drink it all). Pour in the wine and bring to a boil. Continue to boil for a couple of minutes.
- Pour the cream into the pan and let it come back to a boil, then simmer for two minutes. Turn off the heat. Wash the spinach and put it, still wet from rinsing, into a pan with a tight-fitting lid. Let the spinach cook for a minute or two in its own steam, then drain it and squeeze to remove excess water.
- Reserve several tablespoons of the Parmesan. Fold together the mushrooms, drained spinach, salt and black pepper, and the rest of the grated Parmesan. Put into a shallow baking dish. Scatter the reserved cheese on top and bake for thirty-five minutes, until the top is crisp and golden.
GUY SAVOY'S SPINACH AND MUSHROOM GRATIN
The reduction of the cream makes this gratin very special. From "Guy Savoy: Simple French Recipes for the Home Cook."
Provided by Chef Kate
Categories Spinach
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean 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 sauté them until golden, about 10 minutes. Drain any liquid from the mushrooms and set them aside.
- Place 2 quarts of water in a medium stock pot with one-half teaspoons 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.
- Heat the oven to 350 degrees F.
- 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.
- Butter 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 teaspoons 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.
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