Homemade creamed spinach

Ingredients for 2 servings:

• 750 g spinach, fresh
• 1 onion(s)
• 1 tbsp butter
• 2 tsp spice paste from the Wunderkessel (from the database)
• 1 clove(s)
• 1 bay leaf
• 1 dashes Maggi , if you have it, use chopped lovage instead
• 2 porcini mushrooms, dried or porcini mushroom powder
• 1 tbsp parsley, chopped
• pepper
• nutmeg
• Sugar
• 75 ml coffee cream 10%
• 1 tsp cornstarch

Instructions

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

freshly prepared

First, clean the spinach, wash it thoroughly, and spin it dry, then finely chop it. I always pile a handful, cut it into strips, and then cut them crosswise into small pieces. How finely you want it is up to you. Peel and finely dice the onion. Melt the butter in a large saucepan, sauté the onion, deglaze with a few tablespoons of water, and continue to sauté, stirring, until the water has evaporated. Repeat this process one or two more times; the onion should be soft. Now add the spice paste and sauté briefly. (Alternatively, you can also use granulated vegetable stock; in this case, Vegeta with vegetables is best, but it doesn’t taste nearly as good.) Now gradually add the spinach, let it wilt, and then add more until everything is in the pan. Add the clove and bay leaf, season lightly with pepper, and stir in a dash of Maggi or some chopped lovage. Finely chop or grind the porcini mushrooms and stir in along with the parsley. Simmer over low to medium heat, stirring occasionally, until the liquid has almost completely evaporated. Discard the bay leaf and clove. Blend the cream with the cornstarch until smooth and stir into the spinach. Bring to a boil, and season with pepper, nutmeg, 1-2 pinches of sugar, and salt, if desired. Serve with scrambled eggs and boiled potatoes. The recipe for the spice paste: https://www.chefkoch.de/rezepte/3240021482077576/Gewuerzpaste-aus-dem-Wunderkessel.html