Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons salted butter
  • 1 small onion (chopped)
  • 3 cloves garlic (finely diced)
  • 3 oz sun dried tomatoes in oil
  • 8 oz mushrooms (cleaned)
  • 1/3 cup white wine (or chicken broth)
  • 1 cup heavy cream (or half and half)
  • 2 cups baby spinach leaves (stems removed and washed)
  • 1/3 cup fresh grated Parmesan cheese
  • Salt and pepper (to taste)
  • Garnish with 1 Tbsp fresh parsley (chopped)

Instruction

  • Heat a large skillet over medium-high heat. Melt the butter, add the chopped onion and sauté until the onion is transparent; add the garlic and cook one minute.
  • Add the sun-dried tomatoes and simmer for 2 minutes. Add the mushrooms and cook for 5 minutes.
  • Pour in the white wine or broth and reduce to half, being sure to scrape any bits off the bottom of the skillet.
  • Reduce heat to medium-low and add the cream (or half and half) and bring to a low simmer, stirring occasionally.
  • Add the spinach leaves, cook until they start to wilt in the sauce then add the Parmesan cheese and stir in thoroughly.
  • Allow sauce to simmer for a minute until the cheese melts through the sauce.
  • Season with salt and pepper. Garnish with parsley and serve.