Mushroom Ragout With Spinach - cooking recipe

Ingredients

2 1/2 tbsp butter
1 tbsp olive oil
1 lb mixed mushrooms, sliced
2 cloves garlic, finely chopped
1/2 cup chicken stock
1 1/4 cups heavy cream
1 tbsp fresh thyme leaves
2 oz baby spinach
14 oz fusilli
None None shaved Parmesan cheese, to serve

Preparation

Heat butter and oil in a medium frying pan over high heat. Saute mushrooms for 2-3 mins. Add garlic and cook for 1 min.
Reduce heat to low and stir in chicken stock. Simmer, covered, for 4-5 mins, until mushrooms are tender.
Remove lid and increase heat to medium. Add cream and thyme. Simmer for 4-5 mins, until liquid has reduced slightly. Stir in spinach and season to taste.
Meanwhile, cook pasta in boiling salted water until al dente then drain. Add to sauce and toss to combine. Season to taste. Serve topped with shaved Parmesan.