Name: Mushroom ragout with spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 30 gram butter; 1 tablespoon olive oil; 400 gram mixed mushrooms, sliced; 2 cloves garlic, finely chopped; 1/2 cup chicken stock; 300 millilitre carton thickened cream; 1 tablespoon thyme leaves; 50 gram baby spinach leaves; salt and pepper, to season; 400 gram fusilli; shaved parmesan, to serve

Mushroom ragout with spinach

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

30 gram butter

1 tablespoon olive oil

400 gram mixed mushrooms, sliced

2 cloves garlic, finely chopped

1/2 cup chicken stock

300 millilitre carton thickened cream

1 tablespoon thyme leaves

50 gram baby spinach leaves

salt and pepper, to season

400 gram fusilli

shaved parmesan, to serve

Method

1.Heat butter and oil in a medium frying pan on high. Saute mushrooms 2-3 minutes. Add garlic and cook 1 minute.

2.Reduce heat to low. Stir in chicken stock. Simmer, covered, 4-5 minutes, until mushrooms are tender.

3.Remove lid, increase heat to medium and add cream and thyme leaves. Simmer 4-5 minutes, until liquid has reduced slightly. Stir spinach leaves through sauce and season to taste.

4.Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain well. Return to pan. Toss sauce through pasta and season to taste. Serve topped with shaved parmesan.

Use sliced asparagus in place of spinach when in season and good value.
Note

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