Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, easy to make oyster and spinach gratin. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Easy To Make Oyster and Spinach Gratin is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Easy To Make Oyster and Spinach Gratin is something which I have loved my whole life.
Learn how to make hot oysters au gratin. 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.
To get started with this particular recipe, we have to prepare a few components. You can cook easy to make oyster and spinach gratin using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Easy To Make Oyster and Spinach Gratin:
- Prepare 130 grams Shucked oysters
- Take 1 bunch Spinach
- Take 1 packet Shimeji mushrooms
- Prepare 1/2 Onion
- Make ready 2 slice Bacon
- Prepare 2 tbsp Butter
- Make ready 3 tbsp Plain flour
- Make ready 400 ml Milk
- Prepare 1 cube Soup stock
- Take 1 Salt and pepper
- Take 1 Easy melting cheese
Watch how to make this recipe. Melt the butter in a heavy-bottomed saute pan over medium heat. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Spinach stars in this dish, but our kid judges didn't mind the cheese.
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!
If you're planning ahead, make this gratin the night before and refrigerate. Squeeze the spinach to remove any excess liquid. In a large bowl, combine the spinach, cream cheese, heavy cream, milk, Gruyère or Swiss cheese, salt. This easy makeover Spinach Gratin is creamy and decadent, with a hint of nutmeg baked in the oven topped with melted cheese for a must at your Holiday table. Keywords: creamed spinach gratin, How to make Spinach Gratin, spinach au gratin, Spinach Gratin.
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