Creamed Spinach and Shiitake Mushroom Gratin

By franny-2

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

Ingredients

• Crumb topping:
• 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
• ½ cup (125 mL) soft baguette breadcrumbs
• 1/3 cup (75 mL) shredded Gruyère or Parmesan cheese
• ¼ cup (50 mL) finely chopped walnuts

Preparation

Step 1

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.