Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, easy to make oyster and spinach gratin. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Easy To Make Oyster and Spinach Gratin is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Easy To Make Oyster and Spinach Gratin is something which I have loved my whole life. They are nice and they look fantastic.

Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up. Boil the spinach briefly, drain and refresh in cold water. Heat oil in a large skillet over medium-high heat. Transfer to a colander and press to remove excess water, then transfer to a clean cutting board and finely chop.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook easy to make oyster and spinach gratin using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Easy To Make Oyster and Spinach Gratin:

1. Take 130 grams Shucked oysters
2. Take 1 bunch Spinach
3. Take 1 packet Shimeji mushrooms
4. Make ready 1/2 Onion
5. Get 2 slice Bacon
6. Prepare 2 tbsp Butter
7. Get 3 tbsp Plain flour
8. Make ready 400 ml Milk
9. Get 1 cube Soup stock
10. Take 1 Salt and pepper
11. Get 1 Easy melting cheese

Pour spinach gratin into a casserole dish and top with cheese. Before you go, check these out! Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine. Add in the salt, pepper, parmesan and gruyere cheese and whisk well.

Steps to make Easy To Make Oyster and Spinach Gratin:

1. Rinse the oysters in salted water and drain. (If you are using frozen oysters you can use them as-is.) Cut the bacon up.
2. Boil the spinach briefly, drain and refresh in cold water. Squeeze out excess water and cut into pieces. Slice the onion thinly, and loosen the shimeji mushrooms apart.
3. Spread 1 tablespoon of olive oil in a frying pan, and sauté the bacon, then the onions. Add the shimeji mushrooms and oysters, and sauté them too.
4. Push all the ingredients to one side of the frying pan. Melt the butter in the open space in the pan over low heat. Add the flour and mix it with the butter. Cook the butter-flour mixture well.
5. Add the spinach and mix the ingredients that were pushed to the side back as you sauté everything.
6. Add the milk and soup stock granules and mix well. Simmer until the sauce has thickened. Adjust the seasoning with salt and pepper.
7. Transfer the contents of the frying pan to a heatproof dish, top with as much cheese as you like, and bake in an oven until the top is browned.
8. You can make this into a rice gratin! Put a small amount of rice in a heatproof dish, and pour the Step 6 mixture over it. Bake as in Step 7. It tastes rich and delicious too!

Drain and squeeze the spinach dry then add it into the dutch oven and whisk well to combine. Add in the salt, pepper, parmesan and gruyere cheese and whisk well. Place spinach in a large soup pot and cover. We published our first recipe for oyster casserole, shared by Mrs. Although this classic dish has had a treasured spot on Southerners' holiday tables, you'd be hard-pressed to find two cooks who make it the same way—or even call it the same thing.

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