This is a recipe that is as delicious as it is light!! Simple and quick, it's ideal when you want to cook "GREEN" with flavor for 2, 3 or 10 people.

We're not going to tell you about all the benefits of spinach, you already know that. We're just going to give you ONE recipe that will please everyone...for spinach lovers, or not!!

The proof is..., at ERITA, whether you are vegan, veggie, or carnivore, we all plunge our forks directly into this “twisted” spinach casserole! In short, let's skip the nice words and head to the kitchen for a recipe that you can serve alone or as an accompaniment.


For 4/6 people

We need....

  • 600 g fresh (or frozen) spinach
  • 300 g brown mushrooms
  • 1 shallot
  • 2 cloves garlic
  • 60 g fresh parmesan (to slice thinly)
  • 2 sage leaves
  • 2 sprigs of fresh thyme
  • 20 cl of light liquid cream
  • 20 cl of white wine
  • A few rocket sprouts
  • A few leaves of flat-leaf parsley
  • 1/2 zucchini, very finely sliced ​​(optional)
  • Chive
  • Nutmeg
  • 1/2 tsp Sumac
  • Salt and pepper & Fleur de sel
  • Olive oil with real taste!

Let's go...

1 🍋 Brown mushrooms: Remove the earthy part of the stem, wash them well to remove all black traces of soil, and dry them well. Then we slice them into thin slices of 3 mm. We reserve them.

Be careful, we do not remove the skin! And we set aside a dozen thin slices of raw mushrooms for dressing.

2 🍋 We prepare the aromatic garnish: very finely chopped shallot, and degermed garlic cut in 2. We put everything in a large pan, add the fresh thyme, season and sear over medium heat with a drizzle of oil olive.

We pepper very lightly so as not to sharpen the taste too soon.

Once everything is golden brown, add the mushrooms and sweat over high heat, covered, with a very light drizzle of olive oil.

3 🍋 Once the mushrooms are golden brown, throw in the fresh spinach, mix everything well and lower the heat slightly (medium/high). Leave to simmer for 3/4 minutes.

Be careful, if you use frozen spinach branches, no problem!! But the cooking will take longer, so we wait until the spinach has wilted.

4 🍋 As soon as the spinach is just cooked, deglaze over high heat with white wine. Let it simmer for a few minutes. Then add the cream, sage leaves, grated nutmeg, salt, pepper and lower the heat. Simmer over very low heat for around fifteen minutes, until the flavors mix and harmony takes hold.

Do not hesitate to add a few drops of white wine if you notice that the casserole seems drier.

A few minutes before the end of cooking, when everything is still very moist, add the grated parmesan to add creaminess to the dish.

Optional: You can also add thin slices of zucchini to the mixture at this time to add crunch to the mouth.

5 🍋 Once cooking is finished, add the chives, chopped flat-leaf parsley, and a few arugula sprouts. Check the seasoning and mix everything well.

Above all, we go slowly with the salt because let's not forget that there is parmesan!

6 🍋 Dressing: Place the preparation in a hollow serving dish. Place a few slices of raw mushrooms, a few rocket shoots, flat-leaf parsley and chives.

Don't forget the final seasoning, fleur de sel, freshly ground pepper, sumac, a few drops of balsamic vinegar, and olive oil.

We take good care of the training because above all things...we eat with our eyes :)!!!

Enjoy your meal and don’t hesitate to share your photos of this simple but effective ERITA recipe with us !!