Mushroom Recipe
porcini cream, fontina, spinach, roasted cremini & portabella
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Porcini Cream
In a saucepan, combine the chopped porcini mushrooms and cream. Bring to a gentle simmer, then reduce heat and let it cook for about 10 minutes, stirring occasionally. If it's too thick, add some of the reserved soaking liquid to reach desired consistency. Season with salt and pepper.
- 2
Roast the Mushrooms
Preheat the oven to 400°F (200°C). On a baking sheet, toss the sliced cremini and portabella mushrooms with olive oil, minced garlic, salt, and black pepper. Roast for 15-20 minutes, or until golden brown and tender.
- 3
Sauté the Spinach
In a skillet over medium heat, add a bit of olive oil and sauté the fresh spinach until wilted. This should take about 3-4 minutes. Season with salt and pepper to taste.
- 4
Combine and Serve
In a serving dish, layer the sautéed spinach and roasted mushrooms. Drizzle the porcini cream over the top and sprinkle with shredded fontina cheese. Serve warm.
