John Myers
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Spinach Pudding with Mushroom and Parsley Sour Cream
The perfect spinach pudding with mushroom and parsley sour cream recipe with a picture and simple step-by-step instructions.
For the spinach pudding
- 450 g Creamed spinach – let thaw
- 2 tbsp Butter
- 1 piece Medium onion – finely chopped
- 1 -2 Stück Garlic cloves – peeled, seedling removed
- 2 piece Bread rolls from the day before – diced small
- 50 g Semolina
- 3 piece Eggs (or 3 servings of egg substitutes)
- 100 g Grana Padano or Parmesan
- 100 g Salt, pepper and nutmeg, possibly vegetable broth
For the mushroom and parsley sour cream
- 200 -250 g Mushrooms
- 2 piece Garlic cloves – peeled, seedling removed
- 2 piece Butter
- 2 piece Chili
- 2 piece Salt, pepper and vegetable broth
- 1 cups Sour cream
- 1 cups Milk
- 3 tbsp Chopped parsley
Preparing the spinach pudding
- Sauté the onions and garlic in the melted butter. Mix all ingredients into a mass and season well.
- Now fill the mixture into a greased Gugelhupf pan or similar and cover with aluminum foil
- Put in a hot water bath in the preheated oven. Let it set at 120 ° for 90 minutes.
- Take it out and let it cool down slightly .. then turn it over.
The mushroom and parsley sour cream
- Cut the mushrooms into small pieces and sauté in a little butter.
- Press the garlic (finely chop the chilli and add it too) and season
- Mix in the sour cream and some milk and cook the mushrooms.
- Finally fold in the parsley and season to taste.
finish
- Divide the spinach pudding into 4 servings and serve with the mushroom-parsley sour cream. Scatter some fresh parsley on top.
- Bon appetit !!
tip
- You can of course also use other mushrooms and herbs for the sour cream or serve a tomato sauce with the spinach pudding.
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