In a large skillet over medium-high heat, brown the mushrooms in the butter. Season with salt and pepper. Add the garlic and sauté for 1 minute. Add the cream and spinach and cook until wilted and tender. Drain the mushroom and spinach mixture, reserving the cooking liquid. Adjust the seasoning. Keep warm. Return the cooking liquid to the skillet and add the broth and cornstarch mixture. Bring to a boil while whisking. Adjust the seasoning. Keep warm.
VEAL CUTLETS
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