This was a fabulous recipe that even my picky eating dh loved. And as previous commenters mentioned, it's even better the next day. My hubby won't eat feta or goat cheese so I used fresh parm reggiano and it blended well with the rest of the flavors. I'd love to try it with goat cheese though. I also used dried wild mushrooms and just reconstituted them before putting them in the skillet. Next time I'll try reconstituting them in the stock and wine but this way was just fine too. I only used 5oz of fresh spinach and that was fine, though I might use more next time just because I like it. I might try cutting back on the balsamic just a smidge because it came across just a hair stronger than I'd like the first night, though by the second day it had mellowed out. Excellent dish! Thank you!
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