Mushrooms and Spinach Italian Style Recipe - Allrecipes.com
Mushrooms and Spinach Italian Style Recipe
  • READY IN 30 mins

Mushrooms and Spinach Italian Style

Recipe by  

"This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine."

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Ingredients Edit and Save

Original recipe makes 4 serving Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

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. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
  2. Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Jun 03, 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.

 
Mar 13, 2003

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.

 
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.

 
Jun 23, 2011

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.

 
Mar 01, 2003

Great recipe. My 8 year old son loved it too.

 
Nov 02, 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!

 
Nov 01, 2007

Was pretty tasty over pasta.

 

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Nutrition

  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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