Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, easy to make oyster and spinach gratin. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Easy To Make Oyster and Spinach Gratin is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Easy To Make Oyster and Spinach Gratin is something which I have loved my entire life. They’re nice and they look wonderful.
Rinse the oysters in salted water and drain. Great recipe for 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.
To get started with this recipe, we have to first prepare a few components. You can have easy to make oyster and spinach gratin using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Easy To Make Oyster and Spinach Gratin:
- Make ready 130 grams Shucked oysters
- Take 1 bunch Spinach
- Take 1 packet Shimeji mushrooms
- Prepare 1/2 Onion
- Take 2 slice Bacon
- Get 2 tbsp Butter
- Prepare 3 tbsp Plain flour
- Prepare 400 ml Milk
- Prepare 1 cube Soup stock
- Make ready 1 Salt and pepper
- Prepare 1 Easy melting cheese
Did you make any changes or notes? Meanwhile, broil bacon in a large shallow baking dish or heat proof skillet. This is my take on the oyster stew that my mom used to make when I was a child. I kind of gussied it up a bit by adding some fresh veggies, thickening the soup, and adding cheese.
Steps to make Easy To Make Oyster and Spinach Gratin:
- Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up.
- 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.
- 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.
- 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.
- Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything.
- Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper.
- 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.
- 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!
From the classic Oyster Rockefeller to a cheesy gratin, here are Perfect for a chilly day, this easy creamy oyster stew has a handful of spices, sauteed onion A crusty ciabatta piled high with cornmeal fried oysters, spinach, and a spicy Thai basil tartar sauce make for a Taiwanese street style inspired. 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. Au gratin of any description is considered classic French cooking. A gratin is a baked dish but what makes it distinctive is a light covering of cheese and or breadcrumbs. Oyster mushrooms are one of the easiest varieties of mushrooms to grow, they're delicious to eat & really healthy for you too.
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