Mushroom, Cheese and Spinach Sauce on Linguine Pasta

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


  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 1 lb / 450g small brown mushrooms
  • 2 oz / 60g mild creamy blue cheese, rind removed
  • 1/8 tsp dried tarragon
  • ¼ cup / 60ml dry white wine
  • handful of spinach leaves (2-3 oz / 60-90g) cut into fine shreds
  • 1/8 tsp cayenne pepper
  • ½ cup / 120ml sour cream
  • ¼ tsp salt (or to taste)
  • freshly ground black pepper to taste
  • A few drops of white truffle oil


  1. Set 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 on low heat.

Serve over linguine pasta, ca 1lb / 450g of pasta yield 4 servings.

Preparation time: 45-60 minutes.

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