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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

Nutrition Facts

Servings 0