Recipe by Stefanie #3
This recipe is delicious and loaded with nutritional value. This goes well with a roast, fish, pasta and can be eaten alone as a light meal with a nice crusty bread to soak up the juices. I made this up myself for a mushroom loving friend. The best spinach to use is the flat spinach, stems removed. Slice the portabellas into medium pieces, including the stems, which should be sliced separately. I use a lot of garlic, but that can be adjusted to taste. This recipe needs to be made quickly, so make sure all the ingredients are prepped in advance. Do not substitute red wine for the whte wine. If you don't have white wine, just make this without it.
Top Review by agnice9_5952464
This was a bit bland for me so I fried up a thinnly sliced leek which I had in the fridge, added it to the mushrooms. Put the spinach or kale in the pan after shroom were done and turned off the heat. Stirred it around and that was enough to wilt down the greens to perfection.
- 2 lbs flat spinach leaves, stemmed
- 1 lb portabella mushroom, sliced
- 3 -4 medium garlic cloves, minced
- 1⁄4 cup fresh parsley, minced
- 2 tablespoons olive oil
- kosher salt or sea salt, to taste
- ground black pepper, to taste
- 1⁄4 cup dry white wine
Directions See How It's Made
- Wash and stem spinach and mushrooms.
- Slice mushrooms including stems.
- Mince garlic (smash each clove before mincing for optimal flavor).
- Heat pan with olive oil; add garlic and saute one minute; add mushrooms and saute for a few minutes.
- Add spinach in batches, so pan doesn't get too crowded (spinach will quickly wilt).
- Add salt and pepper to taste.
- Add parsley.
- Add white wine and stir ingredients one final time.
- Serve hot.