Spinach and Mushroom Gratin

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Halve or quarter the mushrooms, depending on their size.

3. 3

   Warm the butter and 2 tablespoons of oil in a deep pan and add the mushrooms, letting them color nicely here and there (expect to add more oil if they drink it all).

4. 4

   Pour in the wine and bring to a boil.

5. 5

   Continue to boil for a couple of minutes.

6. 6

   Pour the cream into the pan and let it come back to a boil, then simmer for two minutes.

7. 7

   Turn off the heat.

8. 8

   Wash the spinach and put it, still wet from rinsing, into a pan with a tight-fitting lid.

9. 9

   Let the spinach cook for a minute or two in its own steam, then drain it and squeeze to remove excess water.

10. 10

    Reserve several tablespoons of the Parmesan.

11. 11

    Fold together the mushrooms, drained spinach, salt and black pepper, and the rest of the grated Parmesan.

12. 12

    Put into a shallow baking dish.

13. 13

    Scatter the reserved cheese on top and bake for thirty-five minutes, until the top is crisp and golden.

No additional tips available.