mushroom's a la gluten free spaghetti by amy twomey
1 package of De Boles corn spaghetti style pasta, prepare according to package
mushroom & spinach sauce
1 package of mushrooms, cuts and sliced
2 T. olive oil
1 T. butter
salt and pepper to taste
2 c. fresh spinach
2 T. white wine
1/4 t. cayenne pepper
1/8 c. heavy cream
3 T. fresh grated Parmesan cheese
saute mushrooms in olive oil until browned, adding butter, stirring constantly on high heat. Add salt and pepper while stirring. Add the spinach and stirring. Add the white wine and turn down to medium heat. Add the cayenne pepper and stir well. Remove from heat and add cream and Parmesan cheese.
serve over spaghetti noodles with a pinch of Parmesan cheese on top.