INGREDIENTS
2 tbsp
salted butter
4 cloves
garlic
600 gs
mushrooms
1 small
onion
1/2 cup
white wine
150 gs
sun dried tomato
1 1/2 cups
heavy cream
1 serving
salt and pepper
3 cups
baby spinach leaves
1/2 cup
parmesan cheese
1 tsp
cornstarch
1 tsp
italian herbs
1 tbsp
fresh parsley