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Creamed Spinach with Wild Mushrooms

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Submitted by Dubsy

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

½ 14.5
OUNCE ML/G MUSHROOMS, WILD
dried, Porcini or cepes *
20 578
OUNCES ML/G SPINACH, FROZEN
chopped, or 2 lb chopped, stemmed fresh spinach
½ 118
CUP ML WATER
boiling
¼ 59
2 3E+1
TABLESPOONS ML ONIONS
finely chopped
1 1
EACH X EGG YOLKS *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 120 86% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 101mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 141% Vitamin C 3%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 

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