INGREDIENTS:

1 1/2 ounces mixed dried mushrooms
3 3/4 pounds fresh spinach, washed, stems removed
3/4 cup unsalted butter
3/4 cup olive oil
12 large shallots, minced
48 button mushrooms, sliced
3 cups rich beef broth
4 cups half and half*
1/3 cup cornstarch
1/4 cup water
2 tablespoons lemon juice
3/4 teaspoon nutmeg
3 cups Ocean Spray® Craisins® Dried Cranberries
1 1/2 cups toasted pine nuts
3 pounds linguine, cooked al dente

DIRECTIONS:

1. Steam spinach. Drain thoroughly and set aside.

2. Place dried mushrooms in a small bowl. Cover with 2 cups boiling water; let stand 20 minutes to soften. Drain thoroughly, reserving liquid. Cut mushrooms into thin strips; set aside.

3. Melt butter with oil in a large saucepan over medium-high heat. Add shallots and all mushrooms; cook until shallots are tender, stirring frequently. Add beef broth and reserved mushroom liquid; reduce by half, stirring frequently.

5. Stir in half and half; return to a boil.

6. Combine cornstarch and water in a small bowl. Quickly stir into saucepan. Bring to a boil over medium heat. Boil 2 minutes or until thickened, stirring frequently. Stir in spinach; heat through.

7. Stir in lemon juice, nutmeg, dried cranberries and pine nuts.

8. Serve 2/3 cup spinach mixture over 1 cup cooked linguine.

YIELD: 24-28 servings


*Add an additional 1 cup half and half if a thinner sauce is preferred.