Mushroom Ragout With Spinach Recipe

Name: Mushroom Ragout With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tbsp butter; 1 tbsp olive oil; 1 lb mixed mushrooms, sliced; 2 cloves garlic, finely chopped; 1/2 cup chicken stock; 1 1/4 cups heavy cream; 1 tbsp fresh thyme leaves; 2 oz baby spinach; 14 oz fusilli; None None shaved Parmesan cheese, to serve

Servings: persons

2 1/2 tbsp butter
1 tbsp olive oil
1 lb mixed mushrooms, sliced
2 cloves garlic, finely chopped
1/2 cup chicken stock
1 1/4 cups heavy cream
1 tbsp fresh thyme leaves
2 oz baby spinach
14 oz fusilli
None None shaved Parmesan cheese, to serve

1
Heat butter and oil in a medium frying pan over high heat. Saute mushrooms for 2-3 mins. Add garlic and cook for 1 min.
2
Reduce heat to low and stir in chicken stock. Simmer, covered, for 4-5 mins, until mushrooms are tender.
3
Remove lid and increase heat to medium. Add cream and thyme. Simmer for 4-5 mins, until liquid has reduced slightly. Stir in spinach and season to taste.
4
Meanwhile, cook pasta in boiling salted water until al dente then drain. Add to sauce and toss to combine. Season to taste. Serve topped with shaved Parmesan.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 tbsp butter, 1 tbsp olive oil, 1 lb mixed mushrooms, sliced, 2 cloves garlic, finely chopped, and more.

Yes, Mushroom Ragout With Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Ragout With Spinach

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