Creamed Spinach and Shiitake Mushroom Gratin

A simple roast of pork or chicken with crispy potato wedges makes a great companion for this delicious vegetable dish.

Photo by Franny N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    pkgs, 10 oz (300 g) each, fresh spinach, large stems removed

  • 2

    tbsp (25 mL) butter

  • 1

    leek, white and light green part only, chopped

  • ½ lb (250 g) shiitake or portobello mushrooms, sliced, chopped

  • 1

    cup (250 mL) whipping cream

  • 1

    tsp (5 mL) grated orange zest

  • Salt, frshly ground pepper and grated nutmeg

  • Crumb topping:

  • ½ cup (125 mL) soft baguette breadcrumbs

  • 1/3

    cup (75 mL) shredded Gruyère or Parmesan cheese

  • ¼ cup (50 mL) finely chopped walnuts

Directions

1. Rinse spinach and shake off excess water. Place in a large stockpot, cover and cook over medium-high heat for about 5 minutes or until wilted. Drain well and let cool. Squeeze dry and finely chop. 2. Heat butter in a large non-stick skillet over medium-high heat. Cook leeks and mushrooms, stirring for 5 minutes or until tender. Stir in spinach, cream and orange zest. Cook until piping hot. Season with salt, pepper and nutmeg. Transfer to a buttered shallow 8-inch (2-L) baking dish. (Can be prepared up to this point. Covered and refrigerated for up to 2 days). 3. Preheat oven to 375°F (190°C). 4. Combine breadcrumbs, Gruyère and walnuts in a bowl. Sprinkle over top. Bake in oven for about 30 minutes or until top is golden and centre is piping hot.

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