About this recipe:This recipe is a typical recipe of Southern Italy, precisely the region of Apulia. Spinach and mushrooms are sautéed with onion, garlic, vinegar and white wine. Serve with crusty bread.
4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 (200g) punnets mushrooms, sliced
275g (10 oz) fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
100ml (4 fl oz) white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish
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Method Prep:20min › Cook:10min › Ready in:30min
Heat the olive oil in a large frying pan over medium high heat. Sauté onion and garlic in the oil until they start to become tender. Add the mushrooms, and sauté until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and sauté, stirring constantly for a few minutes, until spinach is wilted.
Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely evaporated. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
Altered ingredient amounts.
I reduced the amount of wine, as there's already quite a bit of fluid in both the mushrooms and spinach. I also replaced the olive oil with butter, as I find it yummier when paired with mushrooms. I then added a little bit of nutmeg, to compliment the spinach. Served with a French stick, cheese and cold meats. - 19 May 2009
There's a bit too much fluid in the end result, so I would reduce the amount of wine. I would also add the spinach towards the end of the cooking process, as it turns more of a brown colour, rather than remaining its vibrant green. - 19 May 2009