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.
Ingredients
- 400 g chestnut mushrooms
- a thick slice butter
- 2 tbsps olive oil
- a small glass white wine
- 300 ml double cream
- 400 g spinach
- 150 g Parmesan cheese grated
Servings:
Instructions
- Preheat oven to 180 C, 160 Fan, Gas 4.Halve or quarter the mushrooms depending on their size.
- 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.
- 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.
- 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.
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