À la Mont-Bry is a double-side combination served with small cuts of meat.
The two sides are spinach and cheese, and mushrooms in cream sauce.
Pound and a bit (500g) of spinach
2 oz (50g) grated cheese
1/2 pound (200g) mushrooms
3 tablespoons (50 ml) cream
Wash spinach well. Don’t dry it, but rather toss it with just the water that is on the leaves into a pot with a bit of salt, and cook for about 10 minutes. Stir in the grated cheese.
Sauté the mushrooms in some butter until they have released all their water and it is all evaporated. Add the cream, and cook a bit. Season with salt and pepper.
You need to time the spinach and the mushrooms to be ready at the same time. Serve both as side accompaniments on the plate.