Mushroom-Crusted Flounder with Creamed Spinach

• 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

1. Preheat the broiler and position a rack 8 inches from the heat.
2. In a large skillet, melt 1 tablespoon of the butter.
3. Add 1 garlic clove and half of the chopped shallot and cook over moderately high heat until fragrant, about 1 minute.
4. Add the spinach and cook, tossing, until wilted.
5. Add the cream and cook over moderately high heat until thickened, about 7 minutes.
6. Add the cayenne and season the spinach with salt and pepper; keep warm.
7. Meanwhile, in a medium skillet, melt 1 tablespoon of the butter.
8. Add the remaining garlic clove and minced shallot and cook over moderate heat until fragrant, about 2 minutes.
9. Add the shiitake, season with salt and pepper and cook, stirring occasionally, until tender, about 4 minutes.
10. Remove from the heat.
11. Stir in the remaining 2 tablespoons of butter and the bread crumbs.
12. Lightly brush a large baking sheet with oil.
13. Set the flounder fillets on the sheet and pat the mushroom mixture onto each fillet.
14. Broil the fish for 4 to 5 minutes, or until cooked through.
15. Transfer the fish to plates and spoon the creamed spinach alongside.
16. Sprinkle with parsley and serve.

unsalted butter, garlic, shallot, baby spinach, heavy cream, cayenne pepper, kosher salt, shiitake mushrooms, bread crumbs, vegetable oil, flounder fillets, flatleaf parsley

Taken from www.foodandwine.com/recipes/mushroom-crusted-flounder-with-creamed-spinach (may not work)