Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easy to make oyster and spinach gratin. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Easy To Make Oyster and Spinach Gratin is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Easy To Make Oyster and Spinach Gratin is something which I’ve loved my whole life.
Easy To Make Oyster and Spinach Gratin I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. Apparently there are many similar methods, but this one is the easiest and is foolproof I think. Push the tip of an oyster knife between the top and bottom shells just adjacent to the hinge.
To get started with this recipe, we have to first prepare a few ingredients. You can cook easy to make oyster and spinach gratin using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Easy To Make Oyster and Spinach Gratin:
- Prepare 130 grams Shucked oysters
- Get 1 bunch Spinach
- Get 1 packet Shimeji mushrooms
- Prepare 1/2 Onion
- Prepare 2 slice Bacon
- Take 2 tbsp Butter
- Get 3 tbsp Plain flour
- Prepare 400 ml Milk
- Get 1 cube Soup stock
- Get 1 Salt and pepper
- Take 1 Easy melting cheese
Great recipe for Easy To Make Oyster and Spinach Gratin. I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. Apparently there are many similar methods, but this one is the easiest and is foolproof I think. It's easy to make, easy to clean up after, and you can even make it the day before to make Thanksgiving dinner a little less stressful.
Steps to make Easy To Make Oyster and Spinach Gratin:
- Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up.
- Boil the spinach briefly, drain and refresh in cold water. Squeeze out excess water and cut into pieces. Slice the onion thinly, and loosen the shimeji mushrooms apart.
- Spread 1 tablespoon of olive oil in a frying pan, and sauté the bacon, then the onions. Add the shimeji mushrooms and oysters, and sauté them too.
- Push all the ingredients to one side of the frying pan. Melt the butter in the open space in the pan over low heat. Add the flour and mix it with the butter. Cook the butter-flour mixture well.
- Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything.
- Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper.
- Transfer the contents of the frying pan to a heatproof dish, top with as much cheese as you like, and bake in an oven until the top is browned.
- You can make this into a rice gratin! Put a small amount of rice in a heatproof dish, and pour the Step 6 mixture over it. Bake as in Step 7. It tastes rich and delicious too!
Fresh spinach and Swiss cheese combine in this gratin that is perfect for the holidays. No more hand cramping from squeezing frozen spinach. With the exception of the breadcrumb topping, this can be done a day ahead to save time on the big day. A gratin is a baked dish but what makes it distinctive is a light covering of cheese and or breadcrumbs. Within the gratin will be any kind of vegetable robust enough to stand up to being baked, root vegetables are one of the best to use.
So that is going to wrap it up with this exceptional food easy to make oyster and spinach gratin recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
