Chanterelles with Spinach
Main Dishes • European
Description
Chanterelles with Spinach
Ingredients
- Spinach 5 oz
- Pickled Chanterelles 5 oz
- Cream 3 tablespoons
- Olive Oil 4 tablespoons
- White Pepper (whole) to taste
- Salt to taste
Step-by-Step Guide
Step 1
Heat 3–4 tablespoons of olive oil in a skillet. Add the previously washed and, if necessary, chopped chanterelles. Cook for about 5 minutes (until the chanterelles release their juice).
Step 2
Add salt and pepper. Cover the skillet with a lid and cook for 20 minutes, stirring occasionally.
Step 3
Without turning off the skillet with the chanterelles, heat about 1 tablespoon of olive oil in another skillet. Add the spinach (if the leaves are large, you can tear them into smaller pieces). Add salt and pepper to taste. Cook for 5 minutes (the spinach will reduce in volume by about 3–4 times, depending on the size of the leaves).
Step 4
Remove the lid from the skillet with the chanterelles. Add 3–4 tablespoons of cream to the skillet with the spinach. Cook for 5 minutes, stirring the contents of both skillets.
Step 5
Voilà! Serve the spinach on a plate, drizzle with the remaining cream 'sauce' from the skillet, and top with the chanterelles.
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