Fusilli and Mushroom Gratin
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 cups Fusilli
- 2.333 cups shiitake mushrooms
- 8 cups Spinach
- 1 shallot
- 1 dash white wine
- 1 Tbsp butter
- 1 clove garlic cloves (chopped)
- ⅞ cup cream
- ⅜ cup vegetable stock
- 2 cups grated Cheese (e. g. Emmental, Gouda)
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation
Kitchen utensils
1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Fine-mesh sieve, 1 Whisk, 1 Hand mixer, 1 Oven rack, 3 Jars, 1 Small knife, 1 Brush
Preparation steps
1.
Cook the fusilli in boiling, salted water for about 6 minutes, until not quite cooked. Refresh in cold water and drain.
2.
Wash and sort the spinach, remove any hard stalks and leave to drain. Blanch briefly in boiling, salted water, refresh in cold water then squeeze out and chop roughly.
3.
Peel, halve and slice the shallot.
4.
Clean and halve the mushrooms.
5.
Heat the butter and sweat the shallot, mushrooms and garlic. Add the spinach and stir in the white wine. Cook until the wine has evaporated, then add the cream and vegetable stock. Remove from the heat and stir in the pasta. Carefully stir in the cheese and season to taste with salt, pepper and nutmeg. Transfer to ovenproof dishes and put into a preheated oven (200°C with top and bottom heat) for about 15-20 minutes, until golden brown. Serve immediately.
