Mushroom and Broccoli Florentine

Name: Mushroom and Broccoli Florentine
Yield: Serves 6
Ingredients: 1 lb/450 g mushrooms, wiped and chopped; 2 cloves of garlic, skinned and finely chopped; 2 oz/56 g flour; 1¼ pint/710 ml milk; 5 oz/140 g grated cheese, Lancashire if possible; 5 oz/140 g grated cheese, Lancashire if possible; Salt, freshly ground black pepper, freshly grated nutmeg; Salt, freshly ground black pepper, freshly grated nutmeg; Salt, freshly ground black pepper, freshly grated nutmeg; 2 lb/900 g broccoli, cut into small florets using as much stem as possible; 2 lb/900 g broccoli, cut into small florets using as much stem as possible; 2 oz/56 g butter and 3 tbsp olive or sunflower oil; 2 oz/56 g butter and 3 tbsp olive or sunflower oil; 2 oz/56 g butter and 3 tbsp olive or sunflower oil; 3 bags young spinach, weight 7 oz/200 g each bag; 3 bags young spinach, weight 7 oz/200 g each bag; 1 tbsp lemon juice; 3 tbsp extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Not at all consciously, all of us in our family tend to eat fewer meals with meat as its main theme than we used to. This wholly vegetarian dish is an example. All you need to go with it is a basket of warm granary bread or rolls. If you can get good Lancashire cheese to make the sauce, do, but if not use a good strong Cheddar cheese.

Ingredients

3 bags young spinach, weight 7 oz/200 g each bag

Main course
Vegetarian
Microwave

Method

Put the bags of spinach into a microwave oven, if you have one, on a high setting for 2 minutes. Then tip the contents into a bowl and chop with a sharp knife, mixing in the olive oil and lemon juice, and some salt, pepper and nutmeg. If you don’t have a microwave, put the spinach into a steamer with water, simmering until just before the spinach wilts – 3–4 minutes. Steam the broccoli florets