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Creamy Onion, Mushroom and Spinach Pasta Sauce

August 5, 2014

This is a very hearty sauce that D and I made one night recently. It includes lots of our favorite things: caramelized onions, mushrooms, and fresh spinach. We ate it with some homemade ravioli, but I think it would be even better with a longer noodle like fettuccine. That type of pasta would stand up to the meatiness of the sauce. It is also a little richer than most of the sauces we make, so it is definitely something to serve as a treat.

20140720 Mushroom Spinacb Sauce

You will need:

  • 3 T unsalted butter, divided
  • 1 large sweet onion, cut into thin slices
  • 3 cloves garlic, minced
  • 8 oz baby Bella mushrooms, sliced
  • 8 oz Shiitake mushrooms, stems removed and the tops sliced
  • 1/4 c sherry (or Marsala or other preferred wine) – optional
  • 14.5 oz (1 can) diced fire-roasted tomatoes
  • 5 oz fresh baby spinach
  • 1 c light cream
  • 3/4 c grated hard Italian cheeses (I used a three cheese blend of Asiago, Romano and Parmesan)
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet, melt half of the butter over medium-low heat.
  2. Add the onion slices and stir to coat with the melted butter.
  3. Pile the onions together in the middle and allow to caramelize slowly, stirring infrequently, about 15-20 minutes.
  4. Stir in the garlic and allow to cook until fragrant.
  5. Remove from the pan and reserve in a bowl on the side.
  6. Melt the remaining butter over medium heat in the same pan.
  7. Add the mushrooms and stir to coat.
  8. Allow to cook through until the liquid is mostly evaporated.
  9. Mix in the sherry to the mushrooms and allow to cook off.
  10. Add the onion-garlic mixture back into the pan.
  11. Stir in the can of diced tomatoes with their juices.
  12. Simmer over medium heat, allow to cook until the tomatoes are heated through and able to be slightly broken down with a spoon.
  13. Mix in the cream and the grated cheese. Stir gently until the cheese is melted and well integrated in the sauce.
  14. Season generously with freshly ground pepper (and salt to taste).
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