Ingredients:

3 3/4 pounds (1,701g) fresh spinach washed, stems removed
1 1/2 ounces (43g) mixed dried mushrooms
3/4 cup (169g) unsalted butter
3/4 cup (188ml) olive oil
12 large shallots minced
48 button mushrooms sliced
3 dash rich beef broth
4 cups (1ltr) half & half*
1/3 cup (43g) cornstarch
1/4 cup (63ml) water
2 tablespoons lemon juice
3/4 teaspoon nutmeg
3 cups (525g) Ocean Spray® Sweetened Dried Cranberries
1 1/2 cups (180g) toasted pine nuts
3 pounds (1,361g) linguine cooked al dente

Directions:

1. Steam spinach. Drain thoroughly and set aside.

2. Place dried mushrooms in a small bowl. Cover with 2 cups boiling water; let stand 20 minutes to soften. Drain thoroughly, reserving liquid. Cut mushrooms into thin strips; set aside.

3. Melt butter with oil in a large saucepan over medium-high heat. Add shallots and all mushrooms; cook until shallots are tender, stirring frequently. Add beef broth and reserved mushroom liquid; reduce by half, stirring frequently.

4. Stir in half & half; return to a boil.

5. Combine cornstarch and water in a small bowl. Quickly stir into saucepan. Bring to a boil over medium heat. Boil 2 minutes or until thickened, stirring frequently. Stir in spinach; heat through.

6. Stir in lemon juice, nutmeg, sweetened dried cranberries and pine nuts.

7. Serve 2/3 cup mixture over 1 cup cooked linguine.

YIELDS: 24 to 28 servings

*Add an additional 1 cup half & half if a thinner sauce is preferred.