Pureed Spinach Forestiere

Technical stages for Pureed Spinach Forestiere :

• Sort the spinach, removing the bad leaves, and wash a couple of times in a large amount of water.
• Put the spinach in a steamer without draining them extensively and without adding water, add salt, cover. Cook over medium heat for 5-6 minutes until tender. Drain and press to remove as much water as possible. Puree them in a mixer.
• Melt 30 g butter in a pot, add the spinach puree and cook over moderate heat. Season to taste with salt, pepper and nutmeg, then lay in a buttered gratin dish in regular layers.
• Cut the stems from the mushrooms right below the caps. Clean the caps, drain and put on the spinach, top upwards.
• Put in a preheated oven at 200°C or 392°F.
• Prepare a bechamel sauce with the remaining butter, the flour and the milk.
• Season with salt, pepper and nutmeg. Add the gratted cheese, mix well and cook over low heat for an additional 5 minutes approximately.
• Pour the warm bechamel on the spinach and mushrooms, rise the temperature to 240°C or 464°F so that the preparation takes a nice brownish color.
• Serve immediately.