Muffins with Parasol Mushrooms Florentine Style

Have fun preparing this mushroom dish!

Rinse spinach and put in a large pot with a pinch of salt. Do 6-8 min with the lid closed at a constant temperature, then drain, pressing out as much liquid as possible with the back of a spoon. Chop the spinach into small pieces.

Chop the mushrooms very finely, and the stems as well for smaller specimens. Melt the butter in a frying pan and add the mushrooms with the garlic and a sprig of thyme. Sauté for 3-4 minutes, then add the chopped spinach and 150 ml of crème fraîche. Season with salt and pepper and nutmeg.

Toast the muffins and then brush them with a little butter.

Spread spinach-mushroom mixture on muffins, dab remaining crème fraîche on top and garnish with thyme.

Tip: If using Tk spinach, only half of the mixture listed is needed. Defrost the spinach and squeeze it until it is almost dry.

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