MUSHROOM FLORENTINE
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MUSHROOM FLORENTINE
YIELD: 4
PREP TIME: 10 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
A classic and easy creamy pasta dish made with mushroom, garlic, cheese and spinach.
INGREDIENTS
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8 ounces linguine pasta, uncooked (same amount of other pasta may be substituted)
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3 tablespoons all-purpose flour
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8 fl. ounces broth
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8 fl. ounces whole milk
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1.5 ounces (3 tablespoons) oil
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8 ounces sliced mushrooms
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2 garlic cloves, minced
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3 ounces Gruyere cheese (or Gouda), shredded
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2 cups fresh baby spinach leaves
INSTRUCTIONS
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Begin cooking pasta according to package instructions.
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Whisk together flour, broth, milk, salt & pepper. Set aside.
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In a large sauce pan heat oil over medium-high heat. When oil begins to ripple add sliced mushrooms, sauté for 6 minutes. Add minced garlic, sauté for 2 more minutes until garlic just begins to brown.
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Whisk flour, chicken broth, milk, salt & pepper mixture into mushrooms & garlic, bring to a simmer. stirring occasionally until thickened, about 3-4 minutes.
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Add shredded cheese, stir until cheese has melted.
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Mix in spinach, allow to wilt.
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Add drained pasta to skillet, toss to coat.