Guy Savoy S Spinach And Mushroom Gratin

Description

The reduction of the cream makes this gratin very special. From "guy savoy: simple french recipes for the home cook."

Ingredients

• White Mushroom
• Unsalted Butter
• Salt
• Spinach
• Heavy Cream
• Fresh Ground Black Pepper
• Sea Salt

Instructions

1. Clean the mushrooms and cut them into one-eighth-inch slices
2. In a medium skillet, heat the butter over high heat just until melted, then add the mushrooms and saut them until golden, about 10 minutes
3. Drain any liquid from the mushrooms and set them aside
4. Place 2 quarts of water in a medium stock pot with one-half teaspoons salt
5. Bring the water to a boil over high heat, then stir in the spinach and blanch for just a few seconds, until wilted and bright green in color
6. Remove the spinach using a slotted spoon to a large bowl of ice water until cool
7. Drain the spinach well, squeezing out any excess water
8. Heat the oven to 350 degrees f
9. Reduce the cream to one-half cup in a small saucepan over low heat
10. Strain the cream into a small bowl and season with a pinch each of salt and pepper
11. Butter a small baking dish, and spread the spinach in the bottom in an even layer
12. Sprinkle the top of the spinach with one-eighth teaspoons salt
13. Arrange the mushroom slices over the spinach in a fish-scale pattern
14. Spoon the cream evenly over the top and bake for 5 to 10 minutes, until heated through
15. Serve immediately