SPINACH AND MUSHROOMGRATIN MUSHROOMS
6 servings / Total Time: 2 hours
In this recipe, SHO – Fond Clair Concentré enhances the cream and deepens the umami of the gratin. It pairs perfectly with spinach, leeks, and mushrooms by bringing roundness, balance, and length on the palate.
| Ingredients | Quantity |
|---|---|
| Mushrooms | 500 gr |
| Spinach | 250 gr |
| Leeks | 250 gr |
| Garlic | 2 |
| Neutral oil | 50 gr |
| Butter | 50 gr |
| Black pepper | QS |
| Nutmeg | QS |
| SHO – Fond Clair Concentré | QS |
| Lasagna sheets | QS |
| Heavy cream | QS |
Instructions
- Clean and finely slice the mushrooms. Sauté, wash, and thoroughly dry the spinach and leeks.
- In a saucepan with oil and butter, sauté the spinach and leek with 1 minced garlic clove. Season with black pepper. Drain and let cool.
- Sauté the sliced mushrooms in a little oil, then add 1 minced garlic clove.
- Thicken the cream and season with nutmeg and SHO - Fond Clair Concentré.
- Assemble the gratin in three layers in a dish: lasagna sheets, a mixture of leeks and spinach, then mushrooms. Finish with the thickened cream. Bake at 170 °C for 20 minutes, until beautifully golden.
