Spinach with Mushrooms

Eaten as a vegetarian main meal. But you can serve it as a side dish with some chicken breast or poached white fish.

It is a recipe from 3 star Chef Witzigmann.  Good locally grown veggies from a local store went into the dish. Now is the best time to buy that. No long ways of transportation and just fresh from the farm to the table.

At first the recipe sounds like a lot of work- due to the 3 star Chef. But when you are doing it in the way he recommends it, the work is done quickly.

Do use fresh spinach! The frozen one is good for many recipes, but here the leaves of the spinach should hold a little bite to it.

recipe for 2 as a side dish or for 1 as a vegetarian meal:
300 g spinach leaves
salt
40 g butter
1 large clove of garlic
80 g spring onions
pepper
nutmeg
200 g brown and white button mushrooms
1/4 lemon juiced
1 shallot
70 ml white wine
50 ml Madeira wine
Cayenne pepper
100 g double cream
1 egg yolk

Wash the spinach leaves and put them into a large colander. Heat 1,5 l  water in an electric kettle and slowly pour it over the spinach leaves. They will wilt.  Rince with cold water. Press a good amount of water out. Cut the spinach blob into some chunks.

Chop spring onions and garlic. Melt 20 g butter in a medium pan and put them in. Cook for 3 min, season with salt, pepper and nutmeg and put the spinach in. Cook for 5min on low heat.

Clean the mushrooms and cut them into wide slices. Peel and chop the shallot. In the rest of the butter fry off the shallot and add the mushrooms. Cook them for 5 min and then season them.
Next in with wine and Madeira and let it reduce a bit. Get the mushrooms out of the pan and reduce the wine a bit more.Now in with the cream and cook it a bit. Turn the heat down and add the egg yolk to bind the sauce.
Now in with the mushrooms and the spinach mix and finish the dish with seasoning.