John Myers
Spaghetti with Mushroom, Spinach and Cream Sauce
The perfect spaghetti with mushroom, spinach and cream sauce recipe with a picture and simple step-by-step instructions.
- 600 g Young spinach leaves
- 1 small Onion
- 2 Toes Garlic
- 350 g Porcini mushrooms or brown mushrooms
- 350 g Salt
- 350 g White milled pepper
- 3 tbsp Extra virgin olive oil
- 20 g Butter
- 1 pinch Nutmeg
- 100 g Whipped cream
- 400 g Spaghetti
- 100 g Freshly grated Parmesan
- Clean and wash spinach, place dripping wet in a saucepan and simmer over medium heat until it collapses. Then put in a sieve, drain and allow to cool.
- Peel the onion and garlic cloves and chop finely. Clean the porcini or brown mushrooms and cut or quarter them depending on the size.
- Heat plenty of water in a saucepan.
- Melt the butter in a large pan and add olive oil. Steam the onion and garlic cubes until translucent. Add the mushrooms and stir-fry over medium heat until all the liquid has evaporated.
- Roughly chop the cooled spinach and pour away the juice. Add the spinach to the mushrooms and mix in. Season to taste with salt, pepper, nutmeg and cream and heat everything briefly.
- Put some salt in boiling water and cook the spaghetti in it until al dente. Then drain and mix with the mushroom-spinach mixture and half of the Parmesan. Serve immediately and serve with the rest of the Parmesan.
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