Guy Savoy's Spinach and Mushroom Gratin

"The reduction of the cream makes this gratin very special. From "Guy Savoy: Simple French Recipes for the Home Cook.""
 
Download
photo by chia2160 photo by chia2160
photo by chia2160
Ready In:
40mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Clean the mushrooms and cut them into one-eighth-inch slices.
  • In a medium skillet, heat the butter over high heat just until melted, then add the mushrooms and sauté them until golden, about 10 minutes. Drain any liquid from the mushrooms and set them aside.
  • Place 2 quarts of water in a medium stock pot with one-half teaspoons salt.
  • Bring the water to a boil over high heat, then stir in the spinach and blanch for just a few seconds, until wilted and bright green in color.
  • Remove the spinach using a slotted spoon to a large bowl of ice water until cool. Drain the spinach well, squeezing out any excess water.
  • Heat the oven to 350 degrees F.
  • Reduce the cream to one-half cup in a small saucepan over low heat.
  • Strain the cream into a small bowl and season with a pinch each of salt and pepper.
  • Butter a small (2-quart) baking dish, and spread the spinach in the bottom in an even layer.
  • Sprinkle the top of the spinach with one-eighth teaspoons salt.
  • Arrange the mushroom slices over the spinach in a fish-scale pattern.
  • Spoon the cream evenly over the top and bake for 5 to 10 minutes, until heated through. Serve immediately.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 2 of my favorite ingredients cooked together, great side dish. i added fresh ground nutmeg and some cayenne, otherwise followed this simple delicious recipe. next time i will add some scallions or shallots for a bit of onion flavor.
     
Advertisement

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes