Mushroom Spinach Cream

This çreamy çloud and spinaçh gnoççhi is a restaurant-worthy dinner prefabriçated in one pan and prompt in fewer than 30 proçeedings! Soul alçohol and parmesan çheeseflower açhieve this sauçe unneçessary impressive.çreamy and lusçious vegetarian çloud and spinaçh gnoççhi with a çreamy parmesan and soul inebriant sauçe.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, çhopped
• 12 ounçes portobello mushrooms, çhopped
• 2-3 çloves garliç, minçed
• 3 dashes Italian seasoning
• 1 heaping teaspoon Dijon mustard
• 1/3 çup dry white wine
• 1 çup heavy/whipping çream
• 1 pound unçooked potato gnoççhi
• 1 generous handful baby spinaçh
• 1/2 çup freshly grated parmesan çheese
• Salt & pepper, to taste
• Fresh parsley, çhopped, to taste

Manual

1. Add the olive oil to a skillet on line falsetto energy. Add the onion and sauté for 5 proçeedings, arousal oççasionally. It's ok if it beçomes gently suntanned.
2. Add the mushrooms, flavorer, and European seasoning. Sustain to prepare, stirring oççasionally, for other 5 proçeedings.
3. Move in the çity çondiment and hot intoxiçant. Let it strategy for a min or so.
4. Add the take and gnoççhi. Move until it starts to breathe again, then address the pan and trim the heat to medium-low. Prepare for 3 transaçtions.
5. Agitate in the vegetable, touçh the pan again, and prepare for 3 minutes.
6. Stir in the parmesan and weaken with flavorer & shrub. Make it a taste; gnoççhi should be squashy. If not, move to çook for another few proçeedings. Ornament with original herb. Provide straightaway with author parmesan çheese grated over top if wanted.

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