| 1½ | onions |
| 3 cloves | garlic |
| 2 sprigs | oregano |
| 2 sprigs | rosemary |
| olive oil | |
| salt | |
| pepper | |
| 300 g | Chestnut mushrooms |
| 6 | Handfuls of spinach |
| 200 ml | white wine |
| 300 ml | double cream |
| 1 tbsp | dried oregano |
| 1 tbsp | soy sauce |
| 1 tbsp | lemon juice |
| 420 g | linguine |
| Handful of pine nuts | |
| Rocket | |
| Pecorino cheese |
Dice onion, press garlic, finely chop fresh herbs and add salt and pepper to the pan. Pour on a good amount of olive oil and sweat on a medium heat for 10 minutes.
While onions are sweating, slice mushrooms. Then add mushrooms and spinach to the pan and cook for 10 minutes.
Turn heat up and add white wine and simmer for 5 minutes. Then add cream, soy sauce, lemon juice and dried oregano. Simmer on a low heat for 15 minutes, stirring occasionally.
Boil linguine until soft and cooked through.
Add cooked linguine to sauce, keep on low heat for 5 minutes and toast pine nuts in separate frying pan for 2 minutes.
Serve on a bed of rocket with toasted pine nuts and grated pecorino on top.
Made with 
in Berlin
AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement
