Wednesday, January 12, 2011

Mushroom spinach wrap casserole

I got the idea for this recipe from a crepe recipe. It ended up being made in wraps instead of in crepes as I didn’t get to making the crepe batter until almost dinner time and then it wouldn’t have had the sitting time it needed. So I used sundried tomato tortillas instead. And it isn’t enchiladas because I used flour tortillas and it isn’t remotely Mexican. The idea of using tortillas came from reading this.

Mushroom spinach wrap casserole

1 bag (9 oz) baby spinach, washed
1 lbs of mushrooms, sliced
2 tbsp butter
2 tbsp flour
½ c cream
1 c milk
½ c grated gruyere cheese
6-8 large tortillas
½ c grated parmesan cheese

In a saucepan, sauté the spinach until wilted. Remove from the pan and set aside to drain.

To the saucepan, melt the butter and then add the mushrooms. Cook until tender and turning brown, about 5 minutes. Remove the mushrooms from the pan, leaving any residual fat behind. Add the cream, milk and flour and whisk until smooth. Stir until the sauce begins to thicken, turn down the heat and add the cheese. Stir until smooth.

Assemble each tortilla by adding some of the spinach across the bottom of the tortilla. Add some of the mushrooms on top of the spinach. Roll up the tortilla and place, seam side down, in a greased baking pan. Repeat until all the tortillas are filled, evenly (as much as possible) dividing both the spinach and mushrooms between the tortillas. Pour the sauce over the filled tortillas. Sprinkle with parmesan cheese and bake for 20-25 minutes at 350 deg F or until the cheese is bubbly and golden brown. Serve. (Sorry, there are no pictures - the sauce was a bit grey because of the mushrooms and the light wasn't great. And they were eaten very quickly.)

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