BT's Spinach and Mushrooms
Ingredients:
2.2 pounds (1 kilo) fresh spinach
20 cremini mushrooms
2 tablespoon ghee
3 cloves garlic - crushed
1 tablespoon vegetable oil
1 medium yellow onion
1 jalapeño chili
1/4 teaspoon nutmeg
1 teaspoon sherry vinegar
1 teaspoon kosher salt
ground black pepper
Directions:
Wash spinach thoroughly
Place leaves in a colander and place colander in a bowl
Pour boiling water over leaves until bowl is full
Leave leaves to blanche
In a cocotte add ghee and garlic
Turn flame onto medium low
Chop onion and add to cocotte
Sauté onion until it is translucent
Add blanched spinach to cocotte
Add half of the salt to spinach and onions
Add nutmeg
Continue cooking
Add water to keep spinach moist until it is soft and dark green
Remove from heat
Purée
In a frying pan, add vegetable oil
Turn flame on to medium
Rough chop mushroom
Slice chili including seeds and veins
Add chili to oil
Sauté 1 minute
Add mushrooms
Sauté until brown
Add sherry
Add three grinds black pepper
Add mushrooms and chili to spinach purée
Refrigerate
Heat in 350 F. (175 C.) oven for 15 minutes before serving
Enjoy! !בתיאבון
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