MUSHROOMS AU GRATIN WITH SPINACH

Yields4 Servings

100 g spinach

120 g shallots chopped

2 cloves garlic chopped

1 kg mixed mushrooms

40 g dried porcini mushrooms

100 g butter

4 tbsp chopped fresh parsley

Salt and freshly ground black pepper

100 ml vegetable stock

For the cheese sauce

30 g butter

10 g flour

250 ml milk

200 g cheddar cheese freshly grated

Soak the porcini mushrooms in lukewarm water for 10 minutes; drain and rinse

Clean and slice all the mixed mushrooms

Melt 40g of the butter in a pan and soften the shallot and garlic; add both mushrooms and simmer for 4-5 minutes; add the chopped parsley and season with salt and pepper

Melt the remaining butter in a large pan, put in the spinach, add the stock and leave to simmer for 2-3 minutes

To prepare the cheese sauce, melt the butter, add the flour and stir until dry and slightly coloured; heat the milk and whisk into the flour mixture; cook for 1 minute; add the cheese and cook until the cheese has melted stirring continuously

Butter 4 individual ovenproof dishes; arrange a layer of spinach on the bottom of each dish; spread a layer of mushrooms on top and coat with the cheese sauce; bake in a preheated oven at 220C for 15 minutes or until browned

MUSHROOMS AU GRATIN WITH SPINACH

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