What you need,
3 tbsp. all-purpose flour
1 cup chicken broth
1 cup half & half
½ tsp. seasoning salt
Salt & Pepper to taste
2 tbsp. olive oil
8 oz. button mushrooms, sliced
2 cloves garlic, minced
¾ grated Gruyere Cheese
2 cups fresh baby spinach leaves
½ lb. linguine noodles
Cook the linguine noodles according to the package
directions.
While the noodles are cooking heat a large skillet over
medium heat. Add the olive oil and mushrooms. Cook for 4-5 minutes until the
mushrooms are soft and cooked down.
In a bowl whisk together the flour, chicken broth and milk.
Season with salt and pepper, I used about ½ teaspoon of each.
Add the minced garlic to the mushrooms and cook 1
minute.
Stir in the flour mixture and let it come to a simmer. Cook
3-4 minutes until the sauce is thickened. Stir in the cheese until melted.
Toss in the spinach and cook for a minute or so until
wilted. Taste the sauce and season with more salt and pepper if needed.
If the sauce looks a little too thick you can add a little
of the pasta cooking water.
Add the cooked noodles and toss gently to coat.
Serve right away.
Jen of My Tiny Oven
