Spinach, mushrooms, and cream with spaghetti
2 To 4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Shredded fresh spinach leaves |
| ½ | pounds | Fresh mushrooms; (I use shitake or oyster) |
| 1 | Lemon ; juice of | |
| 4 | tablespoons | Butter |
| 1 | Clove garlic; chopped fine | |
| 2 | tablespoons | Marsala wine |
| 1 | cup | Heavy cream; (whipping cream works well and won't curdle if boiled) |
| Salt and pepper | ||
| ½ | pounds | Pasta; cooked al dente |
Directions
Boil the spinach in salted water until tender; drain well and set aside.
Slice mushrooms thinly; add lemon juice; mix well. Melt butter in skillet.
Add garlic and marsala; cook for 4 minutes then add mushrooms; cook an additional 5 minutes; then add cream and bring to a boil. Add some salt and then pepper liberally. After the pasta is cooked and drained first add the spinach and then the sauce mixing well. Top with parmesan if desired.
from the site--What's on Lolli's menu Posted to recipelu-digest by Lecandy@... on Feb 18, 1998