EL9b85bJ7ERAwigh.jpgI have not been cooking a lot lately. You probably noticed on the blog and on my instagram, and when I do, it’s something fairly quick since I don’t have the stamina to stay on my feet for too long. I found this recipe while perusing on pinterest and gave it a shot. Pretty good! This is definitely going into my weekday meal catalog of things that are quick and easy to make after work. Need a meatless pasta for the weekday? Look no further than the Mushroom Florentine.

I made this recipe exactly the way she wrote it, except I didn’t go by her cooking times. I just watched and felt my way through the recipe through instincts with those.

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One thing I like to do before I start cooking, is read the recipe all the way through, then prep all the ingredients. I feel like things go much faster and smoothly when all your ingredients are measured out and ready to go. First I freshly grated gruyere.

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Slice the mushrooms.

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They say to mince the garlic, I like to grate them. But be careful, this makes it cook faster, so I add them at the last possible moment. I do this because even though I love garlicky foods, I actually hate biting into it directly.

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After I prep those, I get my pot ready for pasta.

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While I wait for the pot to boil, I whisk together the  flour, milk, chicken broth, salt and pepper. Then heat up a pan with olive oil.

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Brown the mushrooms, then add in the garlic. When the garlic is fragrant and not burnt add in the liquid.

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Simmer until slightly thickened.

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Then add cheese, and stir until melted.

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Add spinach and stir until wilted.

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Once everything is wilted and well mixed…your pasta should be done and drained.

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Stir in pasta and add more cheese if you’d like. Remove from heat and enjoy!

Mushroom Florentine from She Wears Many Hats

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