Mark Hix

Creamed Spinach and Chanterelles

Preparation info
  • Serves

    4—6

    • Difficulty

      Easy

Appears in
British Seasonal Food
British Seasonal Food

By Mark Hix

Published 2008

  • About

Spinach and chanterelles, with their rustic flavours, lend themselves to a little indulgence of cream. This is a perfect side dish for meat, fish and game, or you can simply serve it as a starter with a poached free-range hen’s or duck’s egg on top.

Ingredients

  • 500 g spinach, large stalks removed
  • a couple of good knobs of butter
  • 150-200

Method

Wash the spinach well and dry in a salad spinner or pat dry with a tea towel. Heat half of the butter in a large saucepan and cook the spinach over a high heat, stirring it every so often, for 3-4 minutes until it is wilted and tender. Tip into a colander and leave to drain.

Heat the rest of the butter in the same pan. Add the chanterelles and fry briefly for a minute, seasoning them li