Spinach Loaf with Mushroom Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 pounds fresh spinach, stemmed |
1 cup water |
6 tablespoons butter or margarine, divided |
3 to 4 green onions, chopped |
4 large eggs |
2 cups half-and-half, divided |
1 1/2 teaspoons salt, divided |
1/4 teaspoon pepper, divided |
1/4 teaspoon ground nutmeg |
2/3 cup fine, dry breadcrumbs |
1/2 cup grated parmesan cheese |
1 (8-ounce) package sliced fresh mushrooms |
3 tablespoons all-purpose flour |
3 tablespoons white wine |
Directions:
1. Cook spinach and 1 cup water in a saucepan over high heat 4 minutes or until spinach wilts. Drain; rinse with cold water. Drain well, pressing between paper towels. Chop spinach, and set aside.
2. Melt 2 tablespoons butter in a large skillet over medium heat; add green onions, and saute 2 minutes.
3. Whisk together eggs, 1 cup half-and-half, 1 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Stir in spinach, green onions, breadcrumbs, and cheese. Spoon mixture into a greased 9- x 5-inch loafpan. Place loafpan in a baking dish; fill baking dish with 2 inches hot water.
4. Bake at 350° for 1 hour or until set. Let stand 10 minutes.
5. Melt remaining butter in skillet over medium heat; add mushrooms, and saute 3 to 4 minutes or until tender. Whisk in flour, wine, and remaining salt and pepper. Cook, whisking constantly, 2 minutes; gradually add remaining half-and-half, stirring until mixture thickens. Serve over Spinach Loaf.
|
|