Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, easy to make oyster and spinach gratin. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Easy To Make Oyster and Spinach Gratin is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Easy To Make Oyster and Spinach Gratin is something which I have loved my entire life.
The Wolfe Pit makes a quick and easy Spinach Au Gratin, great side dish for any meal!! This spinach au gratin recipe is an extremely easy dish to make and is at home as part of a dinner menu, lunch, or even a snack. Au gratin of any description is considered classic French cooking. A gratin is a baked dish but what makes it distinctive is a light covering of cheese and or breadcrumbs.
To get started with this recipe, we must first prepare a few components. You can cook easy to make oyster and spinach gratin using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Easy To Make Oyster and Spinach Gratin:
- Take 130 grams Shucked oysters
- Take 1 bunch Spinach
- Take 1 packet Shimeji mushrooms
- Take 1/2 Onion
- Take 2 slice Bacon
- Make ready 2 tbsp Butter
- Take 3 tbsp Plain flour
- Make ready 400 ml Milk
- Get 1 cube Soup stock
- Take 1 Salt and pepper
- Prepare 1 Easy melting cheese
Melt the butter in a heavy-bottomed saute pan over medium heat. Tastes lovely, easy to make, and healthy. xxxxxyyyyy. Typically the base for a spinach gratin is made by making a cream sauce and mixing in spinach. I decided to make this WAY easier by using my homemade condensed cream of chicken soup and adding it to sautéed onions garlic and mixing in thawed chopped spinach.
Instructions to make Easy To Make Oyster and Spinach Gratin:
- Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up.
- Boil the spinach briefly, drain and refresh in cold water. Squeeze out excess water and cut into pieces. Slice the onion thinly, and loosen the shimeji mushrooms apart.
- Spread 1 tablespoon of olive oil in a frying pan, and sauté the bacon, then the onions. Add the shimeji mushrooms and oysters, and sauté them too.
- Push all the ingredients to one side of the frying pan. Melt the butter in the open space in the pan over low heat. Add the flour and mix it with the butter. Cook the butter-flour mixture well.
- Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything.
- Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper.
- Transfer the contents of the frying pan to a heatproof dish, top with as much cheese as you like, and bake in an oven until the top is browned.
- You can make this into a rice gratin! Put a small amount of rice in a heatproof dish, and pour the Step 6 mixture over it. Bake as in Step 7. It tastes rich and delicious too!
Typically the base for a spinach gratin is made by making a cream sauce and mixing in spinach. I decided to make this WAY easier by using my homemade condensed cream of chicken soup and adding it to sautéed onions garlic and mixing in thawed chopped spinach. Creamed spinach with a crunch, Lizthechef's gratin applies a layer of finesse to an age-old Taste and correct seasoning. Add the spinach and mix in well. For me, a truckload of spinach is ok, since I grow it, (easiest thing to grow, and grows fast).
So that is going to wrap this up for this special food easy to make oyster and spinach gratin recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
