How to Make Yummy Easy To Make Oyster and Spinach Gratin

Easy To Make Oyster and Spinach Gratin. The Wolfe Pit makes a quick and easy Spinach Au Gratin, great side dish for any meal!! Watch how to make this recipe. Melt the butter in a heavy-bottomed saute pan over medium heat.

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. This spinach au gratin recipe is an extremely easy dish to make and is at home as part of a dinner menu, lunch, or even a snack. You can have Easy To Make Oyster and Spinach Gratin using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Easy To Make Oyster and Spinach Gratin

  1. You need 130 grams of Shucked oysters.
  2. It’s 1 bunch of Spinach.
  3. Prepare 1 packet of Shimeji mushrooms.
  4. It’s 1/2 of Onion.
  5. You need 2 slice of Bacon.
  6. Prepare 2 tbsp of Butter.
  7. Prepare 3 tbsp of Plain flour.
  8. Prepare 400 ml of Milk.
  9. Prepare 1 cube of Soup stock.
  10. You need 1 of Salt and pepper.
  11. It’s 1 of Easy melting cheese.

Au gratin of any description is considered classic French cooking. Oyster and Spinach Chowder. this link is to an external site that may or may not meet accessibility guidelines. Tastes lovely, easy to make, and healthy. xxxxxyyyyy. This gratin is almost always on the buffet for Christmas at our house.

Easy To Make Oyster and Spinach Gratin step by step

  1. Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up..
  2. 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..
  3. 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..
  4. 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..
  5. Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything..
  6. Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper..
  7. 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..
  8. 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!.

A nice substitute for potatoes, it goes well with the beef tenderloin I usually serve. Made with less cheese than is traditional, and also without cream, this lighter version demands as great tasting frozen spinach as you can find. This creamed spinach recipe takes the classic side to a new level when it's topped with cheese and toasted breadcrumbs–a family favorite in the making! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. Spinach gratin is my new favorite Thanksgiving side!

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