1/4 oz (7 g) mixed dried mushrooms
3 tbsp (45 mL) butter, divided
2 tbsp (30 mL) olive oil
8 large button mushrooms, sliced
2 large shallots, minced
1 beef bouillon cube dissolved in 1/2 cup (125 mL) boiling water
1 cup (250 mL) half and half
1 pkg (10 oz / 284 g) fresh spinach, stems removed
1 tsp (5 mL) lemon juice
Pinch ground nutmeg
1/2 cup (125 mL) Craisins® Dried Cranberries
1/4 cup (50 mL) pine nuts, toasted
1/2 pkg (225 g) linguine, cooked
Place dried mushrooms in a small bowl. Cover with 1/3 cup (75 mL) boiling water; let stand for 20 minutes to soften. Pour through a strainer lined with a damp paper towel; reserve liquid. Cut mushrooms into strips; set aside.
Melt 2 tablespoons (30 mL) of the butter with oil in a large skillet over medium-high heat. Add all mushrooms and shallots. Cook until shallots are tender, stirring frequently. Add beef broth and reserved mushroom liquid. Cook until liquid is reduced by half, stirring frequently. Add half and half; bring to a boil. Cook for 10 minutes or until liquid is reduced to a thick sauce consistency, stirring occasionally.
Melt remaining 1 tablespoon (15 mL) butter in a large skillet over high heat. Add spinach and cook until wilted and liquid evaporates. Add mushroom sauce, lemon juice and nutmeg; stir gently to coat spinach. Add Craisins® Dried Cranberries and pine nuts; heat through. Serve over linguine.