Restaurants›Cafe Andaluz, Newcastle›Champiñones Gratinados V Recipe

Champiñones Gratinados V Recipe

Inspired by Cafe Andaluz, Newcastle
Time45m
Serves4

Baked woodland mushrooms, spinach, white wine, cream, queso fresco crumb with toasted Pan de Cristal

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Ingredients

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Mushroom & Filling

Topping & Finish

Bread & Assembly

Method

Mushroom & Filling

1

Prepare mushrooms and spinach

Preheat oven to 200°C (390°F). Clean mushrooms by wiping with a damp cloth and roughly chop into bite-sized pieces. Dry spinach well and chop finely.

2

Sweat aromatics

In a large sauté pan over medium heat, melt butter with the olive oil. Add the minced shallot and cook for 2–3 minutes until translucent but not browned. Add garlic and cook 30 seconds until fragrant.

3

Cook mushrooms

Increase heat to medium-high. Add the chopped mushrooms to the pan in a single layer if possible; let them sear without stirring for 2 minutes to develop color, then stir and continue cooking 4–5 minutes until they release their liquid and it mostly evaporates.

4

Deglaze & reduce

Pour in the white wine, scrape any browned bits from the bottom of the pan, and cook until the wine has mostly evaporated (about 2–3 minutes).

5

Add spinach & cream

Reduce heat to medium. Add the chopped spinach and stir until wilted (1–2 minutes). Pour in the heavy cream, stir to combine, and simmer gently for 2–3 minutes until slightly thickened.

6

Season

Season the mixture with salt, black pepper, and freshly grated nutmeg. Taste and adjust seasoning.

Topping & Finish

7

Assemble gratin

Transfer the mushroom-spinach-cream mixture to an ovenproof gratin dish or divide into four small individual ramekins. Sprinkle the crumbled queso fresco evenly over the top. If using, sprinkle the grated Parmesan in a light layer to encourage browning.

8

Bake

Place the dish(es) on a baking sheet and bake in the preheated 200°C (390°F) oven for 10–12 minutes until the cheese warms through and begins to brown slightly. For a more browned top, place under the broiler for 1–2 minutes, watching closely to avoid burning.

9

Finish

Remove from oven and let rest 2–3 minutes. Sprinkle with chopped fresh parsley and a little lemon zest if using.

Bread & Assembly

10

Toast Pan de Cristal

While gratin bakes, brush the Pan de Cristal slices lightly with olive oil and toast in a hot skillet or under the broiler for 1–2 minutes per side until crisp and golden.

11

Serve

Serve the hot champiñones gratinados topped with the toasted Pan de Cristal on the side or use the slices to scoop the gratin. Recommend plating: place 2 slices per serving and spoon gratin on top or alongside.