8 ounces Spinach washed and trimmed
12 lrgs White mushrooms - (abt 14 oz) trimmed
3 tablespoons Unsalted butter
cup Finely chopped prosciutto - (abt 1 oz)
cup Heavy cream
cup Freshly grated Parmigiano-Reggiano
1 pch Nutmeg
Black pepper, freshly ground
In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the shallots and mushroom stems and cook, stirring frequently, until tender, about 5 minutes. Stir in the spinach and prosciutto. Add the cream and bring to a boil. Remove from the heat and stir in the cheese, nutmeg, and salt and pepper to taste.
This recipe serves 6 to 8.