Ingredients
- 24-36 (depending on size) crimini mushrooms, stems removed
- 1 tablespoon extra virgin olive oil (EVOO), plus some for drizzling
- Salt and pepper
- 2 garlic cloves, smashed and peeled
- 1 small or 1/2 medium onion
- Nutmeg, to taste
- 1 cup artichoke hearts, canned or frozen
- 1 cup grated Parmigiano Reggiano cheese
- 1 box defrosted chopped spinach, squeezed out in a kitchen towel
- 2 egg yolks
- 1/4 cup pine nuts, toasted
- 1/2 cup heavy cream
Description
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Rachael Ray
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