Spinach Chanterelle Casserole
by Fungi Perfecti
This is for a 2½–3 qt casserole dish.
- 2–3 bunches of spinach, washed well and steamed
- ½–1 cup of sliced Chanterelle mushrooms
- 4 tbsp butter
- 3 cloves garlic, chopped
- 1 cup onions, chopped
- 1–1½ cups sharp cheddar, shredded
Heat oven to 350°. In a sauté pan, dry sauté Chanterelles, cooking off the water. Remove from pan. Into same pan add butter, garlic and onions. Cook until transparent. Add mushrooms to pan and heat through. Add a little more butter if necessary. Remove from heat.
Grease dish and layer in this order:
-Line the dish with the drained spinach (make sure all water is gone)
-Then add ½ of the onion/shroom mix
-Then add ½ of the cheese
-Add last ½ of onion mix and last ½ of cheese
Mix bread crumbs with melted butter if desired and sprinkle on top. At this point you can refrigerate the dish until you are ready to cook. Bake covered for 30–40 minutes until well heated through.