Italian Mushrooms and Spinach |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adapted from a recipe by Salvatore . A typical vegetable side dish from Apulia in Southern Italy. Start with the lower amounts of balsamic vinegar and white wine, and add more if needed to suit your taste. Omit the parmesan cheese to make it vegan. Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
2 garlic cloves, chopped |
14 ounces fresh mushrooms, sliced |
10 ounces fresh spinach, roughly chopped |
1 -2 tablespoon balsamic vinegar |
1/4-1/2 cup white wine |
kosher salt, to taste |
fresh ground black pepper, to taste |
chopped fresh parsley, for garnish |
1/4 cup grated parmesan cheese |
Directions:
1. Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender.
2. Add the mushrooms, and saute until they begin to shrink, about 3 to 4 minutes.
3. Add the wine and simmer 3-4 minutes until volume reduces by half.
4. Add the vinegar and spinach, and saute, stirring constantly, for a few minutes, or until spinach is wilted.
5. Season with salt and pepper to taste, and sprinkle with fresh parsley and parmesan cheese. Serve hot.
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