Mushroom Ragout With Spinach

• 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

1. 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.
2. Reduce heat to low and stir in chicken stock. Simmer, covered, for 4-5 mins, until mushrooms are tender.
3. 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.
4. 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.

butter, olive oil, mixed mushrooms, garlic, chicken stock, heavy cream, thyme, baby spinach, fusilli, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/36696 (may not work)