Spinach-Mushroom Timbales

Ingredients

• 400 g fresh spinach leaves
• Salt
• 1 egg
• 2 tbsp milk
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 250 g mixed mushrooms (e.g., chanterelles, button mushrooms, porcini)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 1 tsp flour
• 50 ml dry red wine
• 100 ml milk
• 2 tbsp crème fraîche
• 2 Eggs
• 30 g freshly grated Parmesan cheese
• Salt
• Pepper (freshly ground)
• butter (for the molds)
• 150 g natural yogurt
• 2 tbsp crème fraîche
• 2 tbsp Sour cream
• Salt
• Pepper (freshly ground)
• 2 tbsp chives curls

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with upper and lower heat.

2. 2.

   Wash, rinse, and trim the spinach; blanch in boiling salted water until wilted. Remove, shock in cold water, drain, chop finely. Mix with egg and milk, season with salt, pepper, and nutmeg.

3. 3.

   Clean and dice the mushrooms. Peel and finely chop the shallot and garlic; sauté in a hot pan with olive oil until translucent. Add mushrooms and cook until their liquid evaporates. Dust with flour, deglaze with wine, pour in milk, and simmer for 2–3 minutes over medium heat while stirring occasionally. Remove from heat, let cool slightly, then fold in crème fraîche, eggs, and cheese; season with salt and pepper.

4. 4.

   Grease eight small ramekins and spread the spinach mixture into them. Spoon the mushroom mixture on top and place the ramekins in a baking dish. Fill 2/3 of each ramekin with boiling water and bake for about 40 minutes in the preheated oven.

5. 5.

   For the sauce, whisk together yogurt, crème fraîche, and sour cream; season with salt and pepper. Fold in chives curls.

6. 6.

   Remove the timbales from the oven, let rest briefly, transfer to plates, and drizzle with sauce before serving.