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Spinach and mushroom gratin recipe

fresh spinach from La Nay Ferme
fresh spinach from La Nay Ferme
Heather King

I’m so excited it’s CSA time again and spring shares are back in circulation. Last week, I picked up a full share from La Nay Ferme in Provo just in time for Easter weekend. There are lots of beautiful greens including arugula, spring greens and spinach along with fresh herbs and some spring veggies. I made this recipe for a party and it would be great for any spring event as you can make most of it ahead of time (up to two days) and then simply finish in the oven and serve hot. It’s hearty and rich for still-chilly spring evenings.

Spinach & mushroom gratin
Spinach & mushroom gratin
Heather King
  • 1 bag of La Nay Ferme spinach
  • 14 medium portobello mushrooms, stems removed then sliced
  • 2 La Nay Ferme scallions (white and light green portions), chopped
  • 3 garlic cloves, minced
  • ½ tsp. La Nay Ferme fresh thyme
  • 3 Tbsp. butter
  • 1 cup heavy cream
  • ½ tsp. grated lemon zest
  • ½ cup panko crumbs
  • ½ cup Beehive SeaHive Cheese, grated
  • salt and pepper to taste

Directions:

Rinse the spinach and remove large stems. Wilt in a large pot over medium heat for approximately 5 minutes. Let cool and squeeze dry. Chop and set aside.

Melt the butter in the pot over medium-low heat. Sauté the scallions and garlic until they soften and begin to brown. Add the sliced mushrooms and fresh thyme and sauté for 5 minutes. Add the lemon zest and cream and heat on medium-high for 3-5 minutes until piping hot.

Transfer to a baking dish and either 1. Cover and refrigerate for up to two days for make ahead or 2. Immediately prepare to bake in the oven.

Bring the oven to 375 F. degrees. Mix the panko and grated cheese together in a bowl and then sprinkle over the mushroom and spinach mixture. Bake for 30 minutes or until topping is browned. Serve hot.