"This recipe is a typical recipe of Southern Italy, precisely Apulia. Spinach and mushrooms are sauteed with onion, garlic, vinegar and white wine." — Salvatore
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fresh mushrooms, sliced
clean fresh spinach, roughly chopped
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish
Use a little less olive oil, and start with just 1 tbsp balsamic vinegar, and 1/4 cup wine -- more can be added if you like..keep tossing spinach as it starts to wilt to keep combined with the mushrooms and onions, and sprinkle on some parmesean cheese just before serving....I will also add some diced and seeded Roma tomatoes at the very end before adding the cheese and serving.
Too much vinegar ... also, the ingredient order doesn't seem to work. Next time I'll add the wine early, let it simmer a bit, then add the spinach at the last minute with a splash of balsalmic - that way the spinach won't lose all its volume.
A different and very tasty way to serve spinach.
The balsamic vinegar gives it an interesting taste. Even though I used all 4 tbsp. of olive oil as the recipe indicates, I don't think all of it is really necessary. You could probably cut it in half without losing any flavor.
This was delicious. We made it without mushrooms (I don't like them) and we didn't have white wine so we used a splash of white wine vinegar and some water. I agree with the other posters who said you probably don't have to add quite that much olive oil. We ate it with scallops and rice and it was wonderful! Will definitely be making this one again.
Great recipe. My 8 year old son loved it too.
I am unfamiliar with Southern Italian cooking so I was curious and wanted to give this a shot. I am, however, quite familiar with sautéing spinach with garlic and olive oil, so it was basically cooking it with the wine and even more so the vinegar, that was something different for me. I was not prepared for just how much I would dislike this. First, even tho' I cooked the spinach at the end, after the wine and vinegar had cooked out, it was still overdone. Second, the wine and especially the balsamic vinegar, completely overtook the delicate flavor of the spinach with an unpleasant, overbearing tang. I'm afraid it was completely unpalatable to me.
Nice flavor. I made this as directed, except omitting the onion for no reason other than I didn't feel like chopping one. Next time, I would probably use more spinach and add it later in the process as it got a little overcooked for my taste. Good stuff, though. Thanks!
Was pretty tasty over pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushrooms and Spinach Italian Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 128
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