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Stunning plated serving of Spinach Au Gratin with Sautéed Mushrooms, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Gruyere Spinach Au Gratin with Sherry-Glazed Mushrooms

Nestled in a bubbling Gruyere béchamel, tender spinach forms a luxurious base, crowned with deeply savory sherry-glazed mushrooms and a shattered Parmesan-paprika crust. Each decadent scoop promises a sophisticated marriage of creamy and earthy flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

The Harvest Foundation & Moisture Control
  • 1 (20-ounce) package frozen chopped spinach, thawed and drained (you can substitute with fresh spinach leaves)
The Sherry-Glazed 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
The Gruyere Béchamel (Mornay Sauce)
  • 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
The Crust
  • 2 ounces Parmesan cheese, grated, about ¼ cup
  • paprika

Method
 

The Mushroom Sear & Deglaze
  1. Heat the olive oil and 2 tablespoons butter in a pot over medium-high heat.
  2. 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.
  3. Turn them to cook on the second side, about 2 more minutes.
  4. Reduce the heat to medium and pour in the sherry. Cook until the liquid disappears, about 3 minutes more.
  5. Season with some of the salt and pepper. Turn off the heat.
Make the Gruyere Sauce
  1. Preheat your oven to 375°.
  2. Cook the spinach in the microwave. Drain in a colander and use paper towels to press out excess moisture.
  3. Heat 2 tablespoons of butter in a pot over medium heat until melted.
  4. Stir in the flour and cook until the mixture begins to bubble.
  5. Pour in the milk and stir until the sauce begins to thicken, about 5 minutes. Season with salt, pepper, and nutmeg.
  6. Remove the pot from the heat and stir in the Gruyère cheese until melted.
Assemble & Bake
  1. Place the spinach into a bowl. Pour in half of the sauce and stir. Pour in the remaining sauce and stir once more.
  2. Pour the spinach mixture into a casserole dish (or several smaller individual casserole dishes).
  3. Top the spinach mixture with the mushrooms and sprinkle with Parmesan cheese.
  4. Cut the remaining one tablespoon of butter into tiny pieces and dot the top of the casserole, then sprinkle with a bit of paprika.
  5. Cook until the top is golden and the casserole is bubbling, about 20 to 30 minutes.