This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (http://www.chefsilvia.com)

Sautéed Wild Mushrooms, Spinach and Gorgonzola Tossed Over Thin Fettuccine.

(4 servings)

1/2 cup extra virgin olive oil
1 cup of grape tomatoes (sliced vertically)
16 oz. of wild mushrooms (shitake, crimi, Portobello)
16 oz. of organic spinach
½ cup of white wine
½ cup chicken or vegetable broth
1 fresh garlic clove; finely chopped
Pinch of crushed red pepper flakes
a splash of cream and a pat of butter (optional)
½ cup of crumbled gorgonzola (or goat cheese)
1 lb thin fettuccine or other thin pasta

Fill a large stockpot ¾ way with water. Bring to a boil and cook angel hair according to package directions.

In the meantime...

In a large 12-14 inch sauté pan add oil and heat (med/high) until hot but not smoking, then add mushrooms and sauté for about a minute or two until golden.

Add garlic and red pepper flakes, Cook for about 20 seconds then add the tomatoes and stir.

Push the mushrooms to one side of the pan, collecting the pan juices on the other end of the pan (add a bit more oil if needed). Add flour and stir making a smooth paste or roux.

Add the wine and cook for another minute then slowly add the broth and stir to incorporate.

Reduce the heat to low and simmer for 3-4 minutes. Add spinach followed by the splash of cream and butter and simmer for another minute or so until the sauce is the consistency of rich cream.

Drain the pasta, toss with a bit of the liquid from the pan, reserving the sauce and ingredients to top off the platter or individual dishes.

Top with the Gorgonzola and treat yourself and those you love to a new great dish.