Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy to make oyster and spinach gratin. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Easy To Make Oyster and Spinach Gratin is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Easy To Make Oyster and Spinach Gratin is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have easy to make oyster and spinach gratin using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Easy To Make Oyster and Spinach Gratin:
- Prepare 130 grams Shucked oysters
- Get 1 bunch Spinach
- Get 1 packet Shimeji mushrooms
- Get 1/2 Onion
- Make ready 2 slice Bacon
- Get 2 tbsp Butter
- Take 3 tbsp Plain flour
- Prepare 400 ml Milk
- Make ready 1 cube Soup stock
- Prepare 1 Salt and pepper
- Prepare 1 Easy melting cheese
I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. Apparently there are many similar methods, but this one is the easiest and is foolproof I think. Learn how to make/prepare Oyster and Spinach Chowder by following this easy recipe. Stir and cook on medium heat till it has thickened.
Instructions to make Easy To Make Oyster and Spinach Gratin:
- Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up.
- 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.
- 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.
- 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.
- Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything.
- Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper.
- 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.
- 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!
Add the oysters along with the Cheddar cheese. Spinach stars in this dish, but our kid judges didn't mind the cheese. If you're planning ahead, make this gratin the night before and refrigerate. Squeeze the spinach to remove any excess liquid. Tastes lovely, easy to make, and healthy. xxxxxyyyyy.
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