Mushroom and Spinach casserole

  • Fresh Mushrooms 8 oz
  • Fresh Broccoli  8 oz
  • Fresh Spinach 8 oz
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • Half onion finely chopped
  • 1 cup milk, can use reduced fat milk
  • I teaspoon Vinegar
  • 1 teaspoon soy sauce
  • ¼ teaspoon (optional) serrano pepper very finely chopped
  • 2 tablespoons shredded cheese
  • Salt 1/2 tsp to taste
  • Pepper 1 tsp to taste
  1. Steam fresh broccoli
  2. Heat the olive oil in a pan. Saute half the onions for a couple of minutes. Add washed and dried mushrooms and cook stirring occasionally
  3. Now add broccoli and spinach and cook till all the water has evaporated. Fry for 3-5 minutes till it is dry.
  4. Place olive oil in a medium size pan. Add the other half of the onions and saute till brown. Sprinkle the flour into the mix over the onions and keep stirring so it creates a nice blend. 
  5. Gradually add one cup of milk and continue cooking till the mixture is thickened similar to a roux. Cook for to 8 minutes till the sauce is thick and bubbly. Cool the sauce and whisk if required. Add the cheese, soy sauce and vinegar, salt and pepper.
  6. Mix the vegetables and sauce and serve with toast, or bake for 20 minutes and serve as a side dish.
Rupa Mahadevan