Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 Tablespoons butter, divided 1 shallot or 1/4 onion, minced 2 cups sliced shiitake mushrooms 3 Tablespoons flour 1 cup water or veggie broth 4 cups thinly sliced spinach 2 cups milk pinch salt and freshly ground pepper (optional) DIRECTIONS In a large pot, sauté shallot and shiitakes in 2 Tablespoons butter over medium heat for about 15 minutes, until shallot is softened and shiitakes begin to color. Stir flour into veggie mixture and cook for 2-3 minutes. Whisk in water until a smooth base is formed, and then whisk in milk. Stir in spinach and remaining butter. Bring to a simmer, reduce heat to low, cover and cook 20 minutes or until ready to serve. Taste and adjust seasonings as desired. Serve hot. Cover and refrigerate leftovers. Copyright © 2013 Stefanie Samara Hamblen |
