Champignons with spinach in creamy sauce
6 servings
15 minutes
Mushrooms with spinach in creamy sauce is an elegant dish of European cuisine that combines the delicate taste of mushrooms, the freshness of spinach, and the velvety texture of the cream sauce. This combination became popular due to French and Italian traditions where mushrooms are often cooked in creamy sauces. The aroma of Provençal herbs adds sophistication, while a small amount of flour helps achieve the perfect thickness of the sauce. The dish is versatile: it can be served as a standalone hot dish or used as an accompaniment to pasta, rice, or meat. The ease of preparation makes it an excellent choice for a cozy home dinner. The warm, rich flavor of cream and mushrooms harmoniously blends with the green notes of spinach, creating a pleasant gastronomic symphony.
1
Prepare the products.
2
Wash the mushrooms.
- Button mushrooms: 500 g
3
Cut into quarters.
- Button mushrooms: 500 g
4
Pour oil into the pan.
- Vegetable oil: 50 ml
5
Lay out the mushrooms.
- Button mushrooms: 500 g
6
To salt.
- Salt: 1 teaspoon
7
Add Provençal herbs.
- Herbes de Provence: 1 teaspoon
8
Stir and cook for about 5 minutes.
9
Add spinach.
- Spinach: 250 g
10
Stir and cook for another 3 minutes.
11
Add cream and bring to a boil.
- Cream 23%: 300 ml
12
Then add the flour, spreading it over the entire surface.
- Wholegrain flour: 1 tablespoon
13
Mix everything and cook for 3 minutes until thickened, stirring continuously.
14
Serve the ready mushroom sauce at the table.