Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Creamed Spinach w/ Mushroom Print Email


1/2 oz. dried Porcini or other wild mushrooms
boiling water
2 TBS. butter
2 TBS. Onion, finely chopped
1 pound plus fresh spinach, washed and stemmed
1/4 cup heavy cream
1 Egg Yolk
nutmeg
Salt and pepper to taste
lemon zest

Soak the mushrooms in the boiling water for 20-30 minutes, remove, squeeze out excess liquid, trim off hard ends and chop coarsely.
SautZ? the onions and mushrooms in the butter until tender. Add the washed and drained spinach and cook until most of the liquid has been absorbed. Beat the egg yolk into the heavy cream and add to the pan with a pinch of nutemeg, cooking and stirring gently. Season to taste with salt, pepper and lemon zest.
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