Creamed Spinach with Wild Mushrooms
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | ounce |
mushrooms, wild
dried, Porcini or cepes |
*
|
| 20 | ounces |
spinach, frozen
chopped, or 2 lb chopped, stemmed fresh spinach |
|
| ½ | cup |
water
boiling |
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
onions
finely chopped |
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
butter
|
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14.5 | ml/g |
mushrooms, wild
dried, Porcini or cepes |
*
|
| 578 | ml/g |
spinach, frozen
chopped, or 2 lb chopped, stemmed fresh spinach |
|
| 118 | ml |
water
boiling |
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
onions
finely chopped |
|
| 1 | x |
egg yolks
|
*
|
| 3E+1 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Soak the wild mushrooms in the boiling water for 20 minutes.
Remove, squeeze out excess liquid, trim off hard ends and chop the mushrooms coarsely.
Sauté the mushrooms in the butter until lightly browned.
Strain any debris in the soaking liquid and add to the pan along with the spinach.
Cook until most of the liquid has been absorbed.
Add the heavy cream mixed with egg yolk and cook gently for 1 to 2 minutes.
Season to taste with lemon juice, salt and pepper.
Serves four.
