Spinach and Chanterelles in Nutmeg Sauce
  • 4 T. unsalted butter
  • 1 med. onion, chopped
  • 1 clove garlic
  • 1 T. flour
  • 3/4 cup each: Chicken broth, whipping cream
  • 2 T. grated Parmesan cheese
  • 1/2 tsp. each: ground nutmeg, white pepper
  • Salt to taste
  • 1/2 lb. fresh chanterelles (or other mushrooms), sliced
  • 1 1/2 lbs. fresh baby spinach
  • Melt 2 T. of the butter in saucepan over medium-high heat. Cook onion and garlic, stirring, until soft and golden about 3 minutes. Sprinkle flour over; cook, stir until thickened, 1 minute.
  • Turn heat to high; whisk in chicken broth. Whisk until smooth. Cook until reduced by half, 5 minutes. Reduce heat to medium; stir in cream, cheese, nutmeg, pepper, and salt to taste. Set aside.
  • Melt remaining 2 T. butter in large skillet over medium-high heat. Cook mushrooms until soft, about 1 minute. Add spinach; cook, stirring, until spinach is soft and liquid from vegetables has evaporated, 6 minutes. Stir cream sauce into vegetables; heat to a simmer and cook 3 munutes. Adjust seasonings to taste. Eat.