Ham-Linguine Florentine - cooking recipe

Ingredients

4 oz. sliced mushrooms
3/4 c. chopped onion
3 Tbsp. margarine
3 Tbsp. oil
3 Tbsp. flour
3/4 tsp. dried thyme, crushed
13 oz. beef broth (made with bouillon cubes)
3/4 c. evaporated milk
3/4 lb. ham, julienned
1/2 c. chopped fresh parsley
3 Tbsp. Dijon mustard
2 oz. linguine per person, cooked
8 oz. fresh spinach, washed, trimmed and coarsely chopped

Preparation

In a large saucepan, cook mushrooms and onion in margarine and oil until onion is tender but not brown.
Stir in flour and thyme; mix well.
Add the beef broth and milk all at once.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 1 minute more.
Stir in ham, parsley and mustard, using a wooden spoon to thoroughly combine.