Mushroom Crusted Flounder with Creamed Spinach
Ingredients
- 4 tablespoons unsalted butter
- 2 garlic cloves, very finely chopped
- 1 medium shallot, very finely chopped
- Two 5-ounce bags baby spinach
- 1/2 cup heavy cream
- Pinch of cayenne pepper
- Kosher salt and freshly ground pepper
- 1/4 pound shiitake mushrooms, stems discarded, caps thinly sliced
- 2 tablespoons fine dry bread crumbs
- Vegetable oil, for brushing
- Four 6-ounce flounder fillets
- 1 tablespoon finely chopped flat-leaf parsley
Instructions
Mushroom-Crusted Flounder with Creamed Spinach serves 4 original recipe by Food & Wine.
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