Mushroom & Spinach Pasta Goo

We have a Costco-sized pack of delicious delicious mushrooms and we can’t eat them fast enough.  Today’s dinner used up half of them and finished up our frozen spinach (fresh would have been better, but would have taken longer to prepare).  This one is easy because you can pretty much substitute out any one of the ingredients for something similar to get different tastes.  A lot of my measurements are inexact because I kind of made it up as I went along.  Try it!

This definitely hit the spot.  There’s even some leftovers for tomorrow!  We might have to fight for them…

Ingredients:

• 1 cup mushrooms, sliced
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/2 bag frozen spinach
• 1/2 cup beef stock
• 2 cups egg noodles
• 3 tbsp marscapone cheese
• 2 tbsp parmesan cheese, shredded
• salt and pepper to taste

Directions:

1. Saute mushrooms, onions, and garlic until tender.
2. Add spinach and cook until thawed/combined (or wilted if fresh).
3. Add beef stock to taste and cook until partly evaporated.
4. Season with salt and pepper to taste.
5. Cook egg noodles (or any noodles of your choice) according to package directions, drain, and return to pot.
6. Add marscapone and parmesan cheese to noodles and mix well. Add more to taste and season with more salt and pepper if desired.
7. Add spinach/mushroom mix to noodles and mix well.”