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Mushroom and Spinach Gratin with Truffle Oil
Created by: Howcan Team
Ingredients
- 1 lb of mushrooms, sliced
- 1 lb of fresh spinach, chopped
- 3 tbsp of truffle oil
- 3 tbsp of butter
- 3 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 2 tablespoons of truffle oil and 2 tablespoons of butter over medium heat.
- Add the sliced mushrooms and sauté until they release their liquid and become golden brown, about 8-10 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of truffle oil and 1 tablespoon of butter. Sauté the minced garlic until fragrant, about 1 minute.
- Add the chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
- In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in the milk and bring to a simmer, stirring constantly until the sauce thickens, about 5-7 minutes.
- Stir in 3/4 cup of grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- In a greased baking dish, layer the sautéed mushrooms and spinach. Pour the creamy sauce over the vegetables and sprinkle the remaining 1/4 cup of grated Parmesan cheese and breadcrumbs on top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the gratin is bubbly.
- Allow to cool for a few minutes before serving. Enjoy your Mushroom and Spinach Gratin with Truffle Oil!
The Mushroom and Spinach Gratin is a classic French dish that has been enjoyed for centuries. This rich and indulgent casserole has its roots in the French countryside, where it was originally created as a way to showcase the earthy flavors of mushrooms and spinach. The addition of truffle oil adds a luxurious and aromatic touch to the dish, elevating it to a whole new level of decadence. In modern times, this dish has become a staple in many upscale restaurants, particularly in the regions of Burgundy and Provence, where truffles are abundant. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, and it has since become a beloved comfort food around the world. The key to a perfect Mushroom and Spinach Gratin lies in the quality of the ingredients. Fresh, earthy mushrooms and tender spinach are essential, as is a generous drizzle of truffle oil to infuse the dish with its distinctive flavor. While the traditional recipe calls for Gruyère cheese, some chefs may opt for a blend of cheeses to add depth to the gratin. For those seeking the best version of this dish, a visit to a Michelin-starred restaurant in France or a renowned French bistro would be a delightful experience. However, with the right ingredients and a little culinary finesse, this indulgent gratin can be recreated at home to impress even the most discerning palates.
45 min
6
280 calories
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