Friday, February 12, 2010

Spinach, Mushroom and Corn Bake

There's a pub I love to go to, that has the most AWESOME bake. It's cheap too, and soooo yummy. But the pub is very far. So laziness, and of course, the buying of my staples spinach and mushrooms, resulted in this for dinner.

  • 2 packets mushrooms, sliced
  • 2 bunches of spinach, coarsely chopped
  • The kernels from 1 ear of corn
  • 1 onion, sliced
  • about 300ml milk (depends on how thick you want your bechamel)
  • 3 tbs flour (wholewheat for preference)
  • 3 tbs butter (eeeeeeeeeeeee)
  • 1 tsp dried basil
  • salt to taste (and pepper if you swing that way)
  • Cheese to top and put in sauce if you're feeling evil
Heat butter in a saucepan, and add flour and keep stirring till it smells cooked. (Ok, must make separate bechamel post and start linking to it.) Start pouring the milk in and keep stirring to ensure no lumps. Slowly keep adding milk till it's all inside and smooth. Keep on low flame until it starts to bubble around edges, stirring occasionally. Add basil, salt and cheese. Bring to a boil. Set aside.

In a pan, saute onions till pearly, add corn. If you want to be SURE it doesn't get watery, now's the time to add the spinach and mushrooms and cook till their liquid dries up. In which case, once that happens, mix with bechamel, smooth top, sprinkle cheese and bake at 200C for 5-10 min, till the top is brown.

If, like me, you're lazy, mix up everything once the onions are done, smooth top, sprinkle cheese and bake at 200C for 40 min. Serve with toasted bread. Preferably toasted garlic bread.

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