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1 Shallot, thinly sliced
1 Tbsp Olive Oil
1 lb Fresh Pappardelle
10 oz Portobellos, thinly sliced
2 tsp Lemon Juice
4 oz Baby Spinach
Freshly Ground Black Pepper
Parmesan Shavings, for serving
Sea Salt
Zest from ½ Lemon
⅓ cup Crème Fraîche
Bring medium pot salted water to boil.
Heat oil in large skillet or pan. Add shallots and sauté until translucent. Add mushrooms and fry 8-10 minutes over high heat, or until water has evaporated and mushrooms begin to brown. Add spinach and sauté until it wilts. Continue cooking over medium heat until most of water has evaporated.
Remove pan from heat; stir in crème fraîche and lemon juice. Return pan to heat, and simmer a minute or two, until sauce thickens. Season to taste with sea salt and freshly ground pepper.
Meanwhile, cook pasta according to package directions. Once cooked, drain and toss with mushroom and spinach sauce. Before serving, sprinkle with lemon zest and parmesan shaving
