Mushroom Spinach Broth/Sauce for Pasta (or your Favorite Grilled Dish)

Step 1: Base ... In a large saute pan, add the olive oil and butter and bring to medium heat. Add the shallot and garlic, and saute just a couple of minutes stirring often, so the garlic doesn't burn. Reduce the heat to medium low, add the mushrooms, the thyme sprig, a pinch of salt, and pepper, and cook 4-5 minutes until the mushrooms are slightly tender.

Step 2: Sauce ... Deglaze with the wine, scraping up any bits off the bottom; then, add the broth, cover and simmer, another 5 minutes. Note: you can use any broth you want. For ravioli, I usually use a chicken broth; but, I if I am serving this with steak ... beef broth. So, use what you have, and don't worry; any one of the three will work just fine.

Step 3: Finish ... Uncover, then season again with salt and pepper, and add the spinach. Cook just a minute until the spinach is wilted. Finish with the fresh thyme.

Step 4: Serve and ENJOY! ... My favorite way is to serve this over fresh ravioli or tortellini; however, this is a fantastic sauce over grilled meat too. It is a very light sauce/broth which is really a nice change from the heavy cream sauces or gravies. As mentioned - pork chops and couscous, steak or pork with mashed potatoes, or chicken with pasta. And my favorite ravioli or tortellini.