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Preheat oven to 400F/200C. |
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1 |
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1 |
bunch fresh spinach - washed, |
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Steam until wilted. |
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stems removed, and chopped |
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Spread in a baking dish. |
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1 Tbsp |
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15 mL |
butter |
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Melt in a small skillet. |
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1 cup |
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250 mL |
sliced mushrooms |
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Add to skillet; cook until |
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lightly browned. |
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Spread over spinach. |
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1 Tbsp |
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15 mL |
butter |
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Melt in a small saucepan. |
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2 Tbsp |
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30 mL |
flour |
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Add to butter. Cook and stir |
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for 1 minute. |
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1 cup |
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250 mL |
hot milk |
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Whisk into butter. Cook and |
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whisk until mixture simmers |
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and is smooth and a bit thicker. |
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1 can |
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1 can |
salmon, drained and mashed |
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Add to saucepan. |
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(7oz) |
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(213g) |
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Spoon mixture over mushrooms. |
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3 Tbsp |
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45 mL |
bread crumbs |
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Combine. Sprinkle over top. |
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3 Tbsp |
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45 mL |
grated Parmesan cheese |
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1 Tbsp |
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15 mL |
dried parsley |
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Bake 5 minutes |
