Chanterelles with spinach
1 serving
30 minutes
Chanterelles with spinach is a refined dish of European cuisine that combines the tenderness of forest mushrooms and the freshness of greens. Chanterelles are known for their light nutty flavor and velvety texture, while spinach adds richness and a slight tang to the dish. The mushrooms are sautéed in olive oil to release their aroma and then simmered under a lid to become even juicier. Meanwhile, the spinach is quickly sautéed to retain its brightness and nutritional properties. The final touch is cream that brings all the ingredients together into a harmonious dish. The presentation is simple yet elegant: spinach is placed on the plate, topped with aromatic mushrooms generously drizzled with creamy sauce. This dish is perfect as a light dinner or an exquisite side for meat or fish.
1
Heat 3-4 tablespoons of olive oil in a pan. Add the previously washed and chopped chanterelles if necessary. Cook for about 5 minutes (until the chanterelles release their juice).
- Olive oil: 4 tablespoons
- Chanterelles: 150 g
2
Add salt and pepper. Cover the pan with a lid and cook for 20 minutes, stirring occasionally.
- Freshly ground white pepper: to taste
- Salt: to taste
3
Without turning off the pan with chanterelles, heat about 1 tablespoon of olive oil in another pan. Add spinach (if the leaves are large, you can tear them into smaller pieces). Salt and pepper to taste. Cook for 5 minutes (the spinach will reduce in volume by about 3-4 times, depending on the size of the leaves).
- Olive oil: 4 tablespoons
- Spinach: 150 g
- Freshly ground white pepper: to taste
- Salt: to taste
4
Remove the lid from the pan with chanterelles. Add 3-4 tablespoons of cream to the pan with spinach. Cook for 5 minutes, stirring the contents of both pans.
- Cream: 3 tablespoons
5
Voila! Place the spinach on a plate, drizzle with the cream 'sauce' left in the pan, and top with chanterelles.
- Spinach: 150 g
- Cream: 3 tablespoons
- Chanterelles: 150 g