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Categories:Viewed: 97 - Published at: 4 years ago
Ingredients
- 1 1/2 pounds spinach, washed and stems removed
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon flour
- 1/2 cup unsalted chicken or vegetable stock, heated
- 1 cup shiitake mushrooms, stems removed, caps wiped clean and thinly sliced
- 1/4 cup milk
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon salt
- Freshly ground black pepper
Method
- 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.
