Mushroom Spinach Pesto
I made the most amazing mushroom spinach pesto last night for ravioli. As usual, Charles wants me to write down the recipe so I can reproduce it. And, as usual, I wasn’t paying close enough attention to be entirely sure if I can write it down, much less reproduce it.
However, since it was extremely good, I’ll jot down what I can remember:
2 cups sliced mushrooms
1/2 stick of butter
1 cup white wine
2 cloves diced garlic
2 cups baby spinach
2 cups milk
2 T flour
Melt 1/4 cup butter in large frying pan over medium heat. Add sliced mushrooms. Sautee until golden brown. (Make sure to give the mushrooms plenty of space in the pan so they brown. Flip them over and brown both sides, thoroughly soaking up all of the butter. The more caramelized the mushrooms, the better the flavor.)
Add 1/4 cup white wine; allow mushrooms to soak up wine. Add another 1/4 cup white wine with garlic cloves. As wine is reducing, add spinach.
Once liquid has reduced, add 1 cup milk. Stir. Remove pan from heat. Put all ingredients in food processor. Pulse all ingredients to a pulp. Slowly add 1/4 cup of milk, and remaining butter as ingredients are being blended.
Transfer blended sauce back to pan over medium heat. Mix remaining milk and flour together in a separate bowl; whisk together thoroughly. Once sauce in pan is boiling, add milk and flour. Mix sauce quickly as it thickens. Remove from heat once blended.
Pour over pasta or meat (fish or poultry) as desired.
