Ingredients
2tbspsalted butter
4garlic cloves,finely diced
21ozmushrooms,washed and dried with paper towel
1onion,small, chopped
½cupwhite wine,optional
5ozjarred sun dried tomato strips in oil,reserve 1 tablespoon of the jarred oil for cooking
1½cupheavy cream
Salt and pepper,to taste
3cupsbaby spinach leaves,washed
½cupfresh grated Parmesan cheese
1tspcornstarch,mix cornstarch with 1 tablespoon of water for a thicker sauce
1tspdried Italian herbs
1tbspfresh parsley,chopped
Preparation
Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant for about 1 minute.
Cook the sun-dried tomatoes and oil in with the butter for about 2 minutes to release all of their flavors. Cook mushrooms in the tomato flavors for about 5 minutes.
Pour in the white wine or broth if using, and allow to reduce to half, while scraping any bits off of the bottom of the pan.
Reduce heat to low-medium heat, add the cream, and bring to a gentle simmer while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
For a thicker sauce, add the milk or cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture until the sauce thickens.
Mix in the herbs and garnish with parsley.
Serve over mashed cauliflower, zucchini noodles, or steamed veg.
