Recipe: Perfect Easy To Make Oyster and Spinach Gratin

Easy To Make Oyster and Spinach Gratin. Blend the flour and the water to make a thick paste and add to the hot soup. Cook this till the soup thickens. Great recipe for Easy To Make Oyster and Spinach Gratin.

Great recipe for Easy To Make Oyster and Spinach Gratin. I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. Apalachicola Oysters Source: tmagazine.blogs.nytimes.com This is one of the simplest oyster recipes you'll ever find. spinach gratin cooking results - ImageSearch. oyster recipes ~ oyster recipes ` oyster recipes baked ` oyster recipes grilled ` oyster recipes no shell ` oyster recipes rockefeller ` oyster recipes raw ` oyster recipes fried ` oyster recipes sauteed. You can have Easy To Make Oyster and Spinach Gratin using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Easy To Make Oyster and Spinach Gratin

1. Prepare 130 grams of Shucked oysters.
2. Prepare 1 bunch of Spinach.
3. You need 1 packet of Shimeji mushrooms.
4. Prepare 1/2 of Onion.
5. Prepare 2 slice of Bacon.
6. You need 2 tbsp of Butter.
7. It's 3 tbsp of Plain flour.
8. It's 400 ml of Milk.
9. It's 1 cube of Soup stock.
10. It's 1 of Salt and pepper.
11. You need 1 of Easy melting cheese.

Easy To Make Oyster and Spinach Gratin. Watch how to make this recipe. Melt the butter in a heavy-bottomed saute pan over medium heat. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.

Easy To Make Oyster and Spinach Gratin instructions

1. Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up..
2. Boil the spinach briefly, drain and refresh in cold water. Squeeze out excess water and cut into pieces. Slice the onion thinly, and loosen the shimeji mushrooms apart..
3. Spread 1 tablespoon of olive oil in a frying pan, and sauté the bacon, then the onions. Add the shimeji mushrooms and oysters, and sauté them too..
4. Push all the ingredients to one side of the frying pan. Melt the butter in the open space in the pan over low heat. Add the flour and mix it with the butter. Cook the butter-flour mixture well..
5. Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything..
6. Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper..
7. Transfer the contents of the frying pan to a heatproof dish, top with as much cheese as you like, and bake in an oven until the top is browned..
8. You can make this into a rice gratin! Put a small amount of rice in a heatproof dish, and pour the Step 6 mixture over it. Bake as in Step 7. It tastes rich and delicious too!.

This gratin is almost always on the buffet for Christmas at our house. A nice substitute for potatoes, it goes well with the beef tenderloin I usually serve. Made with less cheese than is traditional, and also without cream, this lighter version demands as great tasting frozen spinach as you can find. The Best Cakes Are Actually Made of Felt. I made this yesterday using one zucchini, one yellow summer squash and a bag of fresh spinach.