The Garden & Saucier
Spinach au Gratin with Sautéed Mushrooms
The Strategy:
A superior gratin is all about moisture control and building luxurious layers of flavor. By aggressively pressing the excess water out of the cooked spinach, we prevent the dish from becoming a watery soup and instead create a dense, highly absorbent base for our rich, nutmeg-scented béchamel. Topping this creamy foundation with earthy mushrooms caramelized in butter and sherry, followed by a thick crust of Gruyère and Parmesan, transforms a simple vegetable into a decadent, show-stopping side dish.
Ingredients
- For mushrooms:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 12 ounces mushrooms, you choose the type, sliced or chopped, about 2 cups
- ¼ cup sherry
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- For spinach:
- 1 (20-ounce) package frozen chopped spinach, thawed and drained (you can substitute with fresh spinach leaves)
- 3 tablespoons butter, divided
- 2 tablespoons unbleached all-purpose flour
- 1 ½ cups milk
- ¼ teaspoon nutmeg
- 4 ounces Gruyère cheese, grated, about ½ cup
- 2 ounces Parmesan cheese, grated, about ¼ cup
- paprika
Instructions
- Heat the olive oil and 2 tablespoons butter in a pot over medium-high heat.
- Add the mushrooms. Don’t mess with them! Let the mushrooms cook until they are golden brown on the bottom, about 4 to 5 minutes. Turn them to cook on the second side, about 2 more minutes.
- Reduce the heat to medium and pour in the sherry. Cook until the liquid disappears, about 3 minutes more.
- Season with some of the salt and pepper. Turn off the heat.
- Preheat your oven to 375°.
- Cook the spinach in the microwave. Drain in a colander and use paper towels to press out excess moisture.
- Heat 2 tablespoons of butter in a pot over medium heat until melted.
- Stir in the flour and cook until the mixture begins to bubble.
- Pour in the milk and stir until the sauce begins to thicken, about 5 minutes. Season with salt, pepper, and nutmeg.
- Remove the pot from the heat and stir in the Gruyère cheese until melted.
- Place the spinach into a bowl. Pour in half of the sauce and stir. Pour in the remaining sauce and stir once more.
- Pour the spinach mixture into a casserole dish (or several smaller individual casserole dishes).
- Top the spinach mixture with the mushrooms and sprinkle with Parmesan cheese. Cut the remaining one tablespoon of butter into tiny pieces and dot the top of the casserole, then sprinkle with a bit of paprika.
- Cook until the top is golden and the casserole is bubbling, about 20 to 30 minutes.
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The Heart of the Table
Presenting a bubbling, golden gratin is a universal gesture of comfort. By taking the care to build a rich, nutmeg-scented béchamel and fold it into earthy spinach and caramelized mushrooms, you elevate humble ingredients into something truly decadent. This rich, shared dish naturally slows the pace of the meal, inviting your guests to lean in, exhale, and find genuine solace in the act of eating together.
Neighborly Grace
- THE PRESENTATION: Bake and serve this directly in a dark, enameled cast-iron or ceramic casserole dish placed in the center of the table. Use a heavy silver serving spoon to scoop through the crisp Gruyère crust, ensuring every guest gets a generous portion of the creamy spinach and savory sherry mushrooms.
- THE POUR: A rich, buttery Chardonnay or a light-bodied Pinot Noir. You need a wine with enough character to complement the earthy mushrooms and enough acidity to cut through the heavy, decadent cheese sauce.
- THE VIBE: Warm, indulgent, and deeply satisfying. This is a luxurious side dish designed to anchor a memorable, lingering dinner party where guests feel thoroughly pampered.
