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Spinach in a Mold with Mushrooms


Boil the spinach for a few moments, drain, squeeze out the water, then pound it well, and pass it through a fine colander. Put it into a saucepan with a lump of butter and a few drops of lemon juice. Let it boil for a few moments, then turn it into a dish and allow it to cool. When cold mix with it the beaten-up yolks of two eggs. Put them into a buttered mold, leaving an empty space in the middle. Bake in a slow oven for about an hour. When cooked turn it out onto a dish, and fill up the empty space with mushrooms, which you have prepared as follows:


Wash and clean a sufficient quantity of mushrooms and put them into a saucepan with a good-sized lump of butter, a little flour, salt, and pepper. Cook over a brisk fire for ten minutes. Moisten well with chicken broth or stock, and add some roux made as follows:


  • 1 tablespoon of flour
  • 1 tablespoon of butter
  • stock or milk


Put flour and butter into a saucepan, and cook until the flour has lost all raw taste. Then add stock or milk as desired, slowly—one cup for every tablespoon of butter or flour—and stir until smooth.

Squeeze the juice of half a lemon on the mushrooms, put them with their sauce into the spinach, and serve.


Simple Italian Cookery.


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