SPINACH GRATIN
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.
- Note: This recipe has been updated and may differ from what was originally broadcast or published.
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.
SAUTEED SPINACH AND MUSHROOMS
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
- Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.
SPINACH AND MUSHROOM EGG CASSEROLE
A nice meatless breakfast or brunch main course.
Provided by Karen Hibbert
Categories Breakfast and Brunch Eggs
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
- Whisk eggs in a large bowl. Add cottage cheese, Monterey Jack cheese, 1/2 cup melted butter, flour, spinach, mushrooms, baking powder, and salt; mix. Pour egg mixture into prepared baking dish.
- Bake in the preheated oven until eggs are set and a knife inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 509.1 calories, Carbohydrate 11.6 g, Cholesterol 322.6 mg, Fat 38.1 g, Fiber 2 g, Protein 31.4 g, SaturatedFat 21.9 g, Sodium 1066.4 mg, Sugar 1.8 g
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS
Using the Polenta in a tube in the refigerator section. You can add pre-cooked sausage, chicken or shrimp in the third step of this if you'd like.
Provided by KelBel
Categories Spinach
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. In a large nonstick skillet, heat the olive oil. Add the mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 6 minutes.
- Add the shallot and cook over moderately low heat for 3 minutes. Add the spinach, thyme and nutmeg and cook over high heat until the spinach has wilted, about 2 minutes. Season with salt and pepper.
- Spread the spinach mixture evenly in a 1.5 quart baking dish. (can add pre-cooked chicken, shrimp or sausage).
- In a small saucepan, melt the butter. Whisk in the flour over moderately high heat.
- Add the stock and cream and whisk until thickened, about 5 minutes. Season lightly with salt and pepper and pour over the spinach mixture.
- Sprinkle 1/2 cup Gruyère over spinach and sauce.
- Arrange the polenta slices next in overlapping concentric circles, pressing to submerge the polenta slightly.
- Sprinkle the remaining 1/2 cup Gruyère on the polenta, cover with foil and bake for 40 minutes.
- Preheat the broiler. Uncover the polenta and broil 6 inches from the heat for about 2 minutes, or until golden. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 209.2, Fat 16.8, SaturatedFat 8.9, Cholesterol 47.4, Sodium 235.2, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 9.1
POTATO SPINACH GRATIN
Since my family loves spinach, I knew this tender potato casserole would be a hit. It accompanies many of our meaty meals.-Nellie Runne, Rockford, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings (2/3 cup each).
Number Of Ingredients 11
Steps:
- In a large skillet, saute shallots in butter until tender. Add the spinach, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg., In a greased 3-qt. baking dish, layer half of the potatoes, 1/3 cup cheese and half of spinach mixture. Repeat layers. Top with remaining cheese., In a small bowl, combine the cornstarch, milk, cream and remaining salt and pepper until smooth. Pour milk mixture over cheese. , Cover and bake at 350° for 1 hour. Uncover; bake 15-20 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 218 calories, Fat 12g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.
More about "spinach and mushroom gratin recipes"
SPINACH MUSHROOM GRATIN - LIFE CURRENTS
From lifecurrentsblog.com
4.8/5 (4)Total Time 1 hr 8 minsCategory Side DishCalories 272 per serving
- Heat the oil in a medium saucepot. Once the oil is hot, sauté the chopped green onions in the oil, until the onions are soft and starting to brown, about 5-7 minutes.
- Add the sliced mushrooms, and cook until the mushrooms have released their liquid and the liquid has cooked off, about 7-10 minutes.
- Season the mixture with the garlic powder, salt, cayenne pepper, and oregano. Remove from heat.
CREAMY SPINACH AND MUSHROOM GRATIN {LOW CARB, KETO, …
From laurenkellynutrition.com
5/5 (1)Total Time 55 minsCategory Meatless, Side Dish, VegetarianCalories 263 per serving
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the mushrooms and sprinkle with salt and pepper. Saute' until the mushrooms are golden brown, about 5 to 7 minutes.
- Add the spinach ad continue to cook until the spinach has wilted. Transfer the mixture a 1 1/2 quart oval baking dish.
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cream and nutmeg and cook until bubbles appear around the edges. Stir in the Parmesan and continue to cook until the mixture has thickened, 3 to 4 minutes.
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS - ONCE A MONTH …
From onceamonthmeals.com
CREAMY SPINACH AND MUSHROOM GRATIN - ALL INFORMATION ABOUT …
From therecipes.info
GLUTEN FREE THANKSGIVING - CREAMED SPINACH GRATIN RECIPE
From glutenfreeandmore.com
CREAMED SPINACH GRATIN WITH BACON
From melissassouthernstylekitchen.com
SPINACH GRATIN RECIPE - RECIPES.NET
From recipes.net
LENTIL, MUSHROOM AND SPINACH GRATIN - PREVENTION
From prevention.com
FARRO MUSHROOM ASPARAGUS RISOTTO - SOLAR-HEART.COM
From solar-heart.com
MUSHROOM AND SPINACH POTATO GRATIN - A WHISK AND TWO WANDS
From awhiskandtwowands.com
NEW YEAR'S HOPPIN' JOHN BLACK-EYED PEAS - COOKING ON THE …
From cookingontheweekends.com
MUSHROOM SPINACH GRATIN RECIPES | RIDGEME.COM
From ridgeme.com
SPINACH AND MUSHROOM GRATIN - PLAIN.RECIPES
From plain.recipes
MUSHROOM AND SPINACH GRATIN - RECIPES LIST
From recipes-list.com
CREAMY SPINACH AND MUSHROOM GRATIN | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
SPINACH AND MUSHROOM GRATIN RECIPE - LOS ANGELES TIMES
From latimes.com
COD AND SPINACH GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMED SPINACH AND MUSHROOM GRATIN - BIGOVEN.COM
From bigoven.com
POLENTA GRATIN WITH SPINACH AND MUSHROOMS RECIPE | RECIPES.NET
From recipes.net
SPINACH MUSHROOM GRATIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHICKEN SPINACH CREPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MUSHROOM AND SPINACH GRATIN RECIPE - LOS ANGELES TIMES
From latimes.com
THE BEST BAKED SPINACH GRATIN --A STREAMLINED JULIA CHILD RECIPE
From allourway.com
CREAMED SPINACH AND SHIITAKE MUSHROOM GRATIN
From lcbo.com
SPINACH & MUSHROOM GRATIN - SAVANNAH EVENT CATERING
From savannaheventcatering.com
SPINACH GRATIN - SIMPLY SCRATCH
From simplyscratch.com
SPINACH AND MUSHROOM GRATIN (GRATIN D'EPINARDS AUX …
From eatyourbooks.com
SPINACH AND POTATO GRATIN RECIPE - TESCO REAL FOOD
From realfood.tesco.com
SPINACH AND MUSHROOM CRêPE GRATIN RECIPE | EAT SMARTER USA
From eatsmarter.com
SPINACH MUSHROOM PASTA BAKE | VEGAN - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
POLENTA GRATIN WITH SPINACH AND WILD MUSHROOMS RECIPE
From foodandwine.com
SPINACH AND MUSHROOM GRATIN | RECIPE | SPINACH STUFFED …
From pinterest.ca
SPINACH, MUSHROOM & CHEESE GRATIN - RECIPES | DUALIT
From dualit.com
SPINACH GRATIN SIDE DISHES - MANY SIMPLE RECIPES
From manysimplerecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SPINACH GRATIN | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
SPINACH AND MUSHROOM GRATIN RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love