Spinach And Mushroom Alfredo Sauce

• 8 tablespoons unsalted butter
• 1 lb button mushroom, thinly sliced
• 1 cup yellow onion, finely chopped
• 3 tablespoons garlic, minced
• 1/2 cup flour
• 7 cups milk
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon nutmeg, freshly grated
• 1 lb spinach, stemmed washed blanched and roughly chopped
• 3 cups grated parmesan cheese

1. Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
2. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
3. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
4. Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.

unsalted butter, button mushroom, yellow onion, garlic, flour, milk, kosher salt, black pepper, nutmeg, spinach, parmesan cheese

Taken from www.food.com/recipe/spinach-and-mushroom-alfredo-sauce-325147 (may not work)