Mushroom and Spinach Muffins

Mushroom and Spinach Muffins
A great supper for two and can be prepared in about 40 Min. while relaxing and having the “first of the day” after work! Just make sure that the day before you buy 3 white bread rolls more than you need!
Ingredients:
3 White bread rolls at least 1 day old , 2 Eggs
40 g Chopped onion, 1 DSp. Olive oil
3 ca. Φ 4 cm brown mushroom heads
200 g. Frozen spinach
3 Cloves Garlic, 100 ml Milk
Nutmeg, Salt, Pepper (Black)
Grated Parmesan for decoration.
Cheese sauce:
50 g Chopped onion, 1 DSp. Olive oil
11/2 EL Flour, 50 ml Milk, 250 ml Vegetable stock
120 g Cheese (Emmentaler, a strong Cheddar or a blue
cheese are recommended.)
Salt, Pepper (Black), Curry ,powder (mild)
Garnish
12 Cherry tomatoes
4 Spring Onions Dsp = dessert spoon, Tsp = teaspoon

Remove the spinach from the freezer and spread out on a plate in the oven (T ca. 50°). Lightly oil the muffin form and place a square of baking paper into each form to ensure the muffins come out of the form very easily! Peal the mushrooms and cut into ca. 2 mm cubes. Chop a ca. 100 g, onion into ca. 2mm cubes. Press the garlic with salt to give a paste. Heat the olive oil in a frying pan and add the 40g of chopped onions, garlic and mushrooms; fry (not too hot) until the onions are glassy and then leave to cool. Cut the bread rolls into om the heat and slowly cover the onions with the flour, stir rigorously to remove any lumps and then pour in the milk while continuously stirring. Finally add the vegetable stock and bring the mixture to the boil stirring continuously. Simmer for ca. 5 Min. The sauce should flow easily from the spoon but if it’s a bit thick add a little more milk. Season with salt, pepper and about ½ Tsp. curry powder. Add the cheese either grated or in small pieces to the sauce and stir while simmering for a further ca. 5 Min.
Cover the warmed plates with a layer of cheese sauce, Arrange the muffins and then the tomatoes and finally the spring onions…remember the eye eats too!! Guten Apetit!