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Spinach and Mushroom Cream Recipe
|Spinach/Null||2 Pound (Null)|
|Mushrooms/Null||1⁄4 Pound (Null)|
|Butter/Null||1 Ounce (Null)|
|White sauce/Null||1⁄4 Pint (Null)|
|Nutmeg/Null||1 Teaspoon (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
|Hard boiled egg/Null||1 (Null)|
Serving size: Complete recipe
Calories 678 Calories from Fat 375
% Daily Value*
Total Fat 43 g66%
Saturated Fat 20.9 g104.6%
Trans Fat 0 g
Cholesterol 312.3 mg
Sodium 1587 mg66.1%
Total Carbohydrates 49 g16.2%
Dietary Fiber 22.3 g89.1%
Sugars 13.5 g
Protein 42 g83.4%
Vitamin A 1727.1% Vitamin C 430.7%
Calcium 109.7% Iron 145.8%
*Based on a 2000 Calorie diet
Drain well, chop finely and keep hot.
Saute the chopped mushrooms in butter, add them to the white sauce together with grated nutmeg and seasoning.
Reserve the yolk of the hard boiled egg for garnish, chop the white and add to the sauce.
Arrange the spinach in a border on a hot dish.
Reheat the sauce and pour in the centre.
Garnish with sieved egg yolk