Recipes
SPINACH AND MUSHROOM CREAM SAUCE
We use this sauce mainly with roasted pork, beef and fish. Toss with pasta for an easy pasta dish.
Ingredients
1 bag fresh spinach leaves, stems removed
2 – 3 cups sliced fresh mushrooms,
white button and portabella
2 tomatoes, diced
1 cup chicken or vegetable stock
½ cup white wine
3 cloves garlic, chopped
1 – 2 tbsp chopped parsley
1 tbsp chopped celery
½ – 1 tsp all purpose seasoning
Few pinches salt and black pepper
2 oz butter
1½ – 2 cups heavy cream
Directions
- Melt butter in a saucepan over medium high heat. Add the mushrooms and let cook for a few minutes. Sprinkle with a little salt and pepper.
- Add the garlic and tomatoes and continue to cook for 1 – 2 minutes.
- Add the chicken stock and white wine and stir well to combine the vegetables. Let the liquid reduce by half.
- Add the cream and stir. Add the parsley, celery all purpose seasoning and a little salt and pepper.
- Add the spinach and mix in. Cover for a few minutes to allow the spinach to wilt and the mixture to simmer.
- The sauce is done when the cream has reduced a bit and thickened slightly. Taste and adjust seasoning if necessary. Serve as desired.
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