Spinach and Mushroom Gratin

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Ingredients

• 1 pound white mushrooms (I used portobello mushrooms)
• 1 1/2 T. unsalted butter (plus more for buttering the dish)
• Salt
• 1 pound spinach (stemmed, washed and drained)
• 1 1/4 C. heavy cream
• Freshly-ground black pepper
• Paprika or Cayenne Pepper for garnish
• Chopped parsley for garnish

Instructions

1. Clean mushrooms and slice into 1/8-inch slices.
2. Melt butter in a skillet and saute mushrooms until they are soft and beginning to take on some color. This will take about 10 minutes. Drain any excess liquid from the pan of mushrooms and set drained mushrooms aside.
3. Bring a large pan of water to a boil and blanch the spinach until it is wilted but still bright green in color. This will only take a few seconds. Remove the spinach from the boiling water and put it into an ice bath to cool. The ice bath will help the spinach retain its color. Next, put the spinach into a colander to drain. When the spinach has drained, give it a good squeeze to get it as dry as possible. Chop the spinach. Set aside.
4. Heat oven to 350 degrees F.
5. Put the heavy cream into a saucepan and heat over low heat until the cream is reduced by half. Add a pinch of salt and pepper to the cream.
6. Butter a small (2 quart) baking dish and spread the spinach evenly across the bottom of the dish. Sprinkle the spinach with about 1/8 t. of salt. Arrange the sliced and cooked mushrooms on top of the spinach in an even layer. Spoon the reduced cream evenly over the top of the mushrooms. Bake (uncovered) for 5-10 minutes until the dish is heated through. I did put this dish under the broiler for a minute or two to get a little extra browning on the surface of the cream/mushroom layer.
7. Garnish and serve immediately.

Nutrition

Calories

1242 cal

Fat

111 g

Carbs

41 g

Protein

37 g

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