Name: Mushroom ragout with spinach
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 25 gram butter; 1 tablespoon oil; 400 gram mixed mushrooms, sliced; 2 clove garlic, finely chopped; 1/2 cup (125ml) chicken stock; 1/2 cup (125ml) cream; 1 tablespoon thyme leaves; 50 gram baby spinach leaves; 400 gram fusilli; 1 cup (80g) parmesan, shaved

Mushroom ragout with spinach

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

25 gram butter

1 tablespoon oil

400 gram mixed mushrooms, sliced

2 clove garlic, finely chopped

1/2 cup (125ml) chicken stock

1/2 cup (125ml) cream

1 tablespoon thyme leaves

50 gram baby spinach leaves

400 gram fusilli

1 cup (80g) parmesan, shaved

Method

1.Heat butter and oil in a medium frying pan on high. Sauté mushrooms and garlic for 3 minutes. Reduce heat to low. Stir in chicken stock. Simmer, covered, for 5 minutes.

2.Remove lid, increase heat to medium and add cream and thyme leaves. Simmer for 5 minutes, until liquid has reduced slightly. Stir through spinach leaves.

3.Meanwhile, cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain. Toss through mushroom sauce in frying pan and season to taste. Serve topped with shaved parmesan.

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