Spinach with Blue Cheese & Mushrooms

This is the last of the spinach from our garden; at least I hope there will be another wave of it later from seed planted this spring, but the overwintered spinach is now gone. We didn't have as much as usual, because the mice have discovered that life under a plastic cover in a spinach forest is a delightful way to pass the winter. Also, before the fence was put up some bloody rabbit came and nested in it too. At any rate, it was starting to bolt so I pulled it all up.

With all the cheese and cream, this is a very rich dish. Serve it with noodles or other pasta, with or without some simply cooked chicken or fish. I can also see it with baked potatoes or polenta.

You will note I do not call for any salt. Do not put salt in it. The salt in the cheese will be an elegant sufficiency and you will regret more salt. Okay? No salt. 

4 to 6 servings
40 minutes prep time

250 grams (1/2 pound) fresh spinach
125 grams (1/4) pound shiitake or button mushrooms
2 to 3 shallots
2 to 3 cloves of garlic
2 tablespoons unsalted butter
1 tablespoon flour
freshly ground pepper to taste
1 cup 5% or 10% cream
60 grams (2 ounces) crumbled blue cheese
2 tablespoons finely grated Parmesan cheese

Wash and pick over the spinach; drain well. Clean and slice the mushrooms. Peel and chop the shallots. Peel and mince the garlic.

Heat the butter in a large skillet over medium heat until melted and foaming. Add the mushrooms and shallots. Cook until softened and reduced in volume. They should not really brown, though.

Add the garlic and the flour. Season with pepper. Mix in well and cook for a minute or two, then add the cream. Stir constantly until the sauce is smooth and thickens.

Add about half the spinach, turning it over into the sauce until it is wilted. Add the two cheeses and mix in, then add the rest of the spinach. Stir gently to mix it in and wilt it, then cook the spinach until it is done to your liking. Transfer to a serving dish and serve.

Posted in: Ontario Food