Friday, October 21, 2011

Mushroom, Corn and Spinach Bake by Athena Fernandes


White Sauce
1 Tbsp Butter
2 Tbsp All purpose flour
1 pinch salt
1 Cup Grated Cheddar Cheese
2 Cups Milk

10 oz Bag of fresh Spinach
2 Nos, 10 oz of sliced mushrooms
3-4 ears of fresh corn
(Optional) Boiled and cubed chicken
2 tbsp Butter
1 Chopped Onion


To Make sauce:
Heat the butter in a pan.  Add all purpose flour and brown.  Add the milk and mix well.  Bring to a boil.  Turn off heat.  Add remaining ingredients.

Heat butter.  Add Onion.  Sauté till transparent.  Add Spinach and corn and sauté till cooked.  Add mushrooms.  Cook 2 – 3 minutes.  Turn off heat.

Mix ½ white sauce with the vegetable mixture.  Taste for salt.  Pour into a casserole.  Top with remaining white sauce and more shredded cheese as needed.  Bake @ 350 degrees for ½ hour.

Chef's Note: If the spinach gives off lots of water, remove the vegetables and dry out the water.  Then add the vegetables back or the bake will be very runny.

No comments:

Post a Comment