Chanterelles and Spinach

Name: Chanterelles and Spinach
Yield: Serves 4
Cuisine: Europe
Ingredients: 2 tablespoons unsalted butter; ½ pound spinach, tough stems removed, thoroughly washed, and patted dry; Fine sea salt and freshly ground black pepper; 2 teaspoons chopped fresh thyme; ½ pound chanterelles, trimmed, cleaned, and cut lengthwise in half; 1 tablespoon olive oil; 2 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

IF YOU CANNOT FIND CHANTERELLES, OR DO NOT WANT TO USE SUCH AN EXPENSIVE INGREDIENT, YOU CAN REPLACE THEM WITH CREMINI MUSHROOMS.

THIS IS A DELICIOUS SIDE DISH WITH FISH. SERVED ON TOAST, IT MAKES A GREAT LIGHT SNACK.

Ingredients

½ pound spinach, tough stems removed, thoroughly washed, and patted dry
1 tablespoon olive oil<

Europe
Scandinavian
Side dish
Snack
Vegetarian
Nordic
Gluten-free
Scandinavia

Method

Preheat the broiler.

Spread the spinach on a large baking sheet. Sprinkle with the olive oil and add half the garlic. Bake in the middle of the oven for 3 to 4 minutes, until the leaves are starting to collapse and a few black patches are starting to appear. Remove from the oven.

In a large skillet, heat the butter over medium-high heat until light brown and bubbling enthusiasti