Reviewed: Oct. 5, 2009

I omited the vinigar and used frozen spinach.

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NarumKnits

Cooking Level: Expert

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Reviewed: Jun. 20, 2009

Absolutely perfect.

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mug4you

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Reviewed: Jun. 11, 2009

sorry this didn't work for me.

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Linda

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Reviewed: Jun. 5, 2009

This was delicious, even though I had to omit the wine. I think in the future I would add the spinach at the very end, as after the last bit of cooking the spinach became a little too overcooked for my tastes (I like it just barely wilted). Still, this was delicious!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Mar. 30, 2009

Delicious! I followed the reviews and used less oil and more spinach. My Family LOVED it. Also a great recipe for sauteed mushrooms if your not a spinach fan.

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Amy

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Reviewed: Feb. 1, 2009

I thought this was fantastic prepared exactly as written. I served it was Feta-crusted Salmon from this site and it made a marvelous combination. However, as a word of caution, there is no camouflaging of flavors in this dish. If you don't like spinach, mushrooms, or wine on its own, then you probably won't care for this.

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KISMET37

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Jan. 27, 2009

I love this recipe! I usually eat it as a side dish, but last night I topped chicken parmeasean with it for a lovely take on an old favorite. I had to use red wine and that was different, but wonderful as well.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Dec. 8, 2008

This recipe is amazing!! Everyone loves this and they are always asking for the recipe!I have made this several times now and will continue to make it. Definetly let it simmer for awhile after you add the wine though or you will have too much of the wine flavor when you eat it.

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richarjl17

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Reviewed: Nov. 2, 2008

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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Oct. 17, 2008

Definitely use less wine in this. I usually add some fresh cut up asparagus to it, if I have on hand. My family enjoys this recipe.This is a good basic recipe that can be enhanced to your liking.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Nov. 1, 2007

Was pretty tasty over pasta.

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ENSeeber

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 16, 2007

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.

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JLBRUMFI

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Feb. 6, 2007

I really liked this, but my boyfriend wasn't crazy about the wine. It definitely adds a distinct flavor--it reminds me of the sauteed mushrooms you get in a nice restaurant. I was generous with the salt and pepper, and it definitely improved the flavor. The only change I'd make is to add more spinach.

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 16, 2006

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.

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Jul. 24, 2005

Love this recipie - I use a little less white wine, though. I make this all the time, especially with the Garlic Marinated Steaks.

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AELYNDON

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Reviewed: Jun. 3, 2004

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.

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MUSCLETART

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Reviewed: Apr. 9, 2004

This was awesome-very authentic.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 22, 2004

We thought this was OK. I reduced the balsamic vinegar and wine a bit. After the cooking was done, it just didn't look very appealing. Tasted better than it looked.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 11, 2004

I would say it was average....had a little bit of a tangy taste. Maybe it was the wine I used. I would try it again, but maybe add some different seasonings. Like an Italian blend...

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