Spinach in a Mold with Mushrooms

Ingredients

• 1 pound Fresh spinach
• 2 tablespoons Butter (For spinach)
• 0.5 teaspoon Lemon juice (For spinach)
• 2 Eggs (Yolks only)
• 1 tablespoon Butter (For greasing the mold)
• 0.5 pound Fresh mushrooms
• 2 tablespoons Butter (For mushrooms)
• 1 teaspoon All-purpose flour (For mushrooms)
• 0.25 teaspoon Salt (For mushrooms)
• 0.125 teaspoon Black pepper (For mushrooms)
• 0.5 cup Chicken broth
• 1 tablespoon Butter (For roux)
• 1 tablespoon All-purpose flour (For roux)
• 1 cup Chicken stock or milk (For roux)
• 0.5 Lemon juice (From half a lemon)

Instructions

1. 1Wash the spinach thoroughly. Boil the spinach for a few moments until wilted. Drain well and squeeze out as much water as possible. Finely chop or puree the spinach.
2. 2In a saucepan, melt the butter over medium heat. Add the chopped spinach and lemon juice. Cook for a few minutes, stirring constantly, until heated through. Remove from heat and let cool slightly.
3. 3In a bowl, lightly beat the egg yolks. Add the cooled spinach mixture to the egg yolks and mix well to combine.
4. 4Preheat oven to 325°F (160°C). Grease a mold (such as a ring mold or small baking dish) with butter. Pour the spinach mixture into the prepared mold, leaving an empty space in the middle. Bake in the preheated oven for about 1 hour, or until set.
5. 5While the spinach is baking, prepare the mushrooms. Wash and clean the mushrooms, then slice them.
6. 6In a saucepan, melt the butter over medium-high heat. Add the sliced mushrooms, flour, salt, and pepper. Cook over a brisk fire for about 10 minutes, stirring frequently, until the mushrooms are softened and lightly browned. Moisten well with chicken broth or stock.
7. 7In a separate small saucepan, melt the butter over low heat. Add the flour and cook, stirring constantly, until the flour has lost all raw taste (about 2-3 minutes). Gradually add the stock or milk, stirring constantly to prevent lumps, until the sauce is smooth and thickened.
8. 8Add the roux to the cooked mushrooms and stir to combine. Squeeze the lemon juice over the mushrooms and sauce.
9. 9Once the spinach mold is cooked, remove it from the oven and let it cool slightly. Turn the spinach mold out onto a serving dish. Fill the empty space in the middle with the mushroom sauce. Serve immediately.