Spinach gratin with mushrooms

Ingredients for 4 servings:

• 800 g leaf spinach, frozen, thawed
• 400 g mushrooms, cut into thick slices
• 1 large onion(s), chopped
• 2 garlic cloves, chopped
• 20 g butter
• 1 tbsp olive oil
• 1 dl cream
• 1 dl vegetable broth
• 2 egg yolks
• 50 g cream cheese with pepper
• 50 g cheese (Gruyère), grated, alternatively other savory cheese
• Pepper, from the mill
• Salt
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

SiS-compatible

Heat half of the butter in a pan. Sauté the onions and garlic until translucent. Add the spinach and sauté briefly. Pour in the stock and simmer uncovered for about 5 minutes. Meanwhile, combine the cream, egg yolk, cream cheese, salt, pepper, and nutmeg. Remove the spinach from the heat and stir in the cream and cheese mixture. Heat the olive oil in a non-stick frying pan and fry the mushrooms until vigorous, allowing any juices to evaporate completely. Season with salt and pepper. Mix about 2/3 of the mushrooms into the spinach and transfer the mixture to a well-buttered (with the remaining butter) gratin dish. Sprinkle the remaining mushrooms over the top and sprinkle with the cheese. Bake the spinach gratin in a preheated oven (200 degrees Celsius) on the second rack from the bottom for about 20 minutes.