Genny used half and half instead of cream.
¼ cup butter
1 ½ cups freshly chopped spinach
1 lb. sliced button mushrooms
1 shallot, chopped
3 tbsp. flour
1 cup whipping cream
1 cup chicken stock
2 tbsp. Marsala wine
Salt and pepper to taste
Melt the butter in a 4 quart pan over medium heat. Add spinach, mushrooms, and shallot until mushrooms are browned.
While there is still some of the mushroom liquid in the pan, sprinkle in the flour and cook until slightly thickened, stirring constantly.
Gradually stir in cream and stock and heat through.
Stir in wine; add salt and pepper to taste.
Makes 1 quart.
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