Spinach Mushroom Gorgonzola Cream Sauce

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 5 ounces frozen chopped spinach
• 1/2 cup chicken stock
• 3/4 cup light cream
• 5 ounces gorgonzola, crumbled
• 2 -3 tablespoons sour cream
• 2 tablespoons freshly chopped parsley
• salt, to taste
• pepper, to taste

1. Drizzle the pan with olive oil and add the butter. Throw in the mushrooms and season that with a bit of salt and pepper. Add the spinach and let it thaw a bit, add the chicken stock and let that simmer. It shoud reduce a bit. The Cream is next, add that at a lower heat and add the Gorgonzola. The sauce should be fairly thick at this point, add the sour cream and parsley, stir fairly continuously -- Done! Literally 10 minutes or so.

extra virgin olive oil, butter, spinach, chicken stock, light cream, gorgonzola, sour cream, freshly chopped, salt, pepper

Taken from www.food.com/recipe/spinach-mushroom-gorgonzola-cream-sauce-311011 (may not work)