Veal Cutlets with Parmigiano, Creamed Mushrooms and Spinach
In a bowl, dissolve the cornstarch in the broth. Set aside. In a large skillet over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper. Add the garlic and sauté for 1 mi
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Ingredients
- 1 tablespoon (15 ml) cornstarch
- 1 cup (250 ml) chicken broth
- 1/2 lb (225 g) oyster mushrooms, thinly sliced
- 2 tablespoons (30 ml) butter
- 2 cloves garlic, chopped
- 1/2 cup (125 ml) 35% or 15% cream
- 8 cups (2 litres) baby spinach
- Salt
- pepper
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