Mushroom Carpaccio and Creamed Spinach Au Gratin Recipe

Simple Yet Stunning Recipes - Make every moment count with simple recipes like this Mushroom Carpaccio and Creamed Spinach Au Gratin recipe

(Family Features) One of the best-kept chef secrets is keeping the food simple and adding small details to make it special.

One way to make every minute in the kitchen count and provide crowd-pleasing food is by using wholesome, quality core ingredients like olive oil, fresh bread, cheese and artisan chocolate to create flavorful dishes that are easy to prepare, and leave you with more time to enjoy what matters most: moments with the ones you love.

When it comes to cooking, focus on the essentials and the highlights of each dish. Building recipes around quality ingredients, such as Bertolli Extra Virgin Olive Oil, makes it easy to create show-stopping dishes time and time again. When it comes to cooking, make things quick and easy with a little help from powerhouse ingredients that lend themselves well to a variety of flavors and preparations.

Make this Mushroom Carpaccio and Creamed Spinach Au Gratin to leave a lasting impression on your guests.

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Mushroom Carpaccio and Creamed Spinach Au Gratin Recipe

Recipe courtesy of

Servings: 24

Prep Time: 15 minutes

Cook time: 12 minutes

Recipe Ingredients

Mushroom Carpaccio:

  • 2 1/4 cups cremini mushrooms
  • Bertolli Extra Virgin Olive Oil
  • salt, to taste

Creamed Spinach:

  • 2 1/4 cups spinach
  • 1/2 cup heavy cream
  • salt
  • pepper
  • Parmesan cheese

Recipe Instructions

    To make Mushroom Carpaccio: Heat oven to 400° F.

    Clean mushrooms and cut into thin slivers.

    Season with olive oil and salt. Set aside.

    To make Creamed Spinach: Boil spinach 2 minutes, strain and place it into saucepan, over cream. Cook 5 minutes.

    In blender, puree mixture and pour over Mushroom Carpaccio.

    Grate Parmesan cheese over entire dish; bake 5 minutes.

[ Also: | | ]

Appetizer, Vegetarian Au Gratin, Vegetarian

SOURCE: Bertolli

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Recipes: "Mushroom Carpaccio and Creamed Spinach Au Gratin"

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