Inspired by rustic Italian flavors, this creamy mushroom and spinach dish is rich, comforting, and versatile. Sweet cherry tomatoes and fresh spinach are folded into a velvety sauce with Parmesan, garlic, and a hint of red pepper. It’s wonderful served as a side with grilled pork chops, roast chicken, or steak—but it can just as easily be tossed with pasta for a satisfying main course.
INGREDIENTS:
4 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon tomato paste
1 lb. small button or cremini mushrooms, cleaned
1 cup cherry tomatoes, halved
3/4 cup heavy cream
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
3 cups fresh spinach
1/4 cup basil, chiffonade (finely cut) for garnish
METHOD:
In a large sauté pan over medium-high heat, melt the butter with the olive oil. Add garlic and tomato paste; cook until fragrant, about 1 minute.
Add mushrooms and cherry tomatoes. Cook until the mushrooms are tender and the tomatoes begin to burst, about 5 minutes.
Stir in the cream, Parmesan, salt, pepper, and red pepper flakes. Bring to a gentle simmer.
Add spinach and cook until wilted and the sauce has slightly thickened, about 5 minutes.
Garnish with basil chiffonade and serve warm.
YIELD: 4 servings
