Mushroom, Cheese and Spinach Sauce on Linguine Pasta

A nice mushroom and spinach sauce with a mild blue cheese flavor. Fast to prepare, ideal for a weeknight dinner.

Ingredients

• 1 small onion, chopped
• 1 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 lb / 450 g small brown mushrooms
• 2 oz / 60 g mild creamy blue cheese, rind removed
• ⅛ tsp dried tarragon
• ¼ cup / 60 ml dry white wine
• a handful of spinach leaves (2-3 oz / 60-90 g), cut into fine shreds
• ⅛ tsp cayenne pepper
• ½ cup / 120 ml sour cream
• ¼ tsp salt (or to taste)
• freshly ground black pepper to taste
• a few drops of white truffle oil

Preparation

1. Set a heavy pan over medium heat. Add olive oil and chopped onion. Cook for a few minutes until soft and translucent.
2. Add garlic. Cook for 2-3 minutes until softened. Do not brown.
3. Add mushrooms and salt. Turn up heat. Cook for a few minutes. Add white wine and tarragon.
4. Cook until liquid has almost evaporated. Reduce heat to low.
5. Stir in sour cream. Carefully stir in blue cheese.
6. Add cayenne pepper. Adjust seasoning with black pepper and salt. Stir in white truffle oil.
7. Stir in spinach. Cook for a few more minutes over low heat.

Serve over linguine pasta; about 1 lb / 450 g of pasta yields 4 servings.

Preparation time: 45-60 minutes.