INGREDIENTS

2 TBSP. UNSALTED BUTTER

1 CUP SPINACH

1-2 PACKAGES OF DRIED PORCINI MUSHROOMS (TO BE SOAKED IN WATER FOR 20 MIN.)

PESTO SAUCE (RECIPE ON MY WEBSITE)

DIRECTIONS

IN A LARGE SKILLET, HEAT UP THE BUTTER ON MEDIUM HEAT, ADD THE SPINACH AND COOK UNTIL WILTED.

ADD THE SOAKED PORCINI MUSHROOMS AND 3 CUPS OF THE LIQUID

ADD THE PESTO SAUCE TO THE PAN

SEASON WITH SALT & PEPPER

COVER AND BRING TO A BOIL, THEN SIMMER FOR ANOTHER 10-15 MINUTES

*IF ADDING IT TO PASTA, ADD THE COOKED PASTA TO THE MIXTURE, STIR TO COMBINE WELL AND ENJOY!