Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Spinach - washed, and Stems removed

  2. 1 1/2 tablespoons 22ml Unsalted butter

  3. 1 tablespoon 15ml Flour

  4. 1/2 cup 118ml Unsalted chicken or vegetable stock - heated

  5. 1 cup 237ml Shiitake mushrooms - stems removed, Caps wiped clean and thinly sliced

  6. 1/4 cup 59ml Milk

  7. 1/8 teaspoon 0.6ml Grated nutmeg

  8. 1/4 teaspoon 1 1/3ml Salt Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a skillet set over medium heat, cook spinach covered, with the water left clinging on the leaves. Drain and transfer spinach to ice bath. Squeeze out all liquid. Coarsely chop. In a saucepan set over medium heat, melt the butter. Add the flour and cook, whisking for 2 to 3 minutes. Add stock in a stream, whisking until smooth. Add the mushrooms. Cook until tender. Add milk and stir until incorporated. Season with nutmeg, salt and pepper. Add spinach and stir to coat with sauce. Let cook for a few minutes, stirring. This recipe yields 4 servings.


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