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.
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
Good flavours, I would also add the spinach at the end next time to keep it green. I used a punchy (probably could read as cheap!)Sauvignon Blanc which worked well. - 24 Aug 2010
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