salt and freshly ground black pepper, to taste
shredded baby spinach
orzo pasta 3 tablespoons olive oil 8 ounces cremini mushrooms, thinly sliced 1 shallot, minced 3 garlic cloves, minced 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose flour 1 1/2 cups low sodium vegetable broth 1/2 cup half and half 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste 3 cups shredded baby spinachIn a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan, and cook, whisking constantly, until slightly thickened, about 2 minutes; season with salt and pepper, to taste. Stir in orzo and spinach until the spinach has wilted, about 3 minutes. Serve immediately.
Add onions and mushrooms and sauté until tender, about 3 minutes. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there. 1 lb portabella mushroom ravioli (about 12 ravioli per box). 3 cups sliced mushrooms
The cheesy quesadilla without the creamy cilantro lime dip. It's filled with a savory mixture of caramelized onions (omg, I could put these on everything), buttery mushrooms (hello there beautiful), and spinach (it's healthy