Timbale with nuts, mushrooms, spinach and goats cheese

Step 1

Blanch the spinach in salted water for 1 minute after the resumption of boiling. Then refresh in very cold water (to preserve the colour). Drain well (by squeezing in your hands). Chop roughly. Sauté the mushrooms in butter, cut into chunks. Add the chopped shallot and cook until the it is transparent. Add the wine. Add salt and pepper. Cook for one minute and leave to cool. Beat the yogurt with the egg yolk. Add the nuts, grated goats cheese, chopped parsley (without the stems). Season with salt and nutmeg. Add the spinach and mushrooms. Fill 6 flexible bun moulds.
Bake in a cool oven (150 ° C) half an hour. Remove from the moulds after 5 minutes. Serve hot or cold.