Mushrooms and Spinach 

What I propose today is a side dish without too many pretensions but certainly appreciated once brought to the table. This is because it is based on the combination of mushrooms and spinach that make it a different dish than usual. Mushrooms with spinach lend themselves to accompany both meat and fish dishes. If they are leftover, don't worry: they can also be used to season pasta. Try to add a little cream or béchamel sauce and grated Parmesan, or alternatively scamorza, and here is a first satisfying and quick execution.

An excellent variant is obtained with porcini mushrooms or with a mixture of mushrooms to taste. The dish can also be considered a second vegetarian: in this case, to make it richer, you could add cubes of soft or grilled tofu. 

Ingredients

250 gr of mushrooms 

1 kg of spinach

50 ml of white

wine 1 clove of garlic

butter to taste

salt and pepper

Preparation

Clean both mushrooms and spinach well. Cut the first into regular slices and blanch the second in boiling salted water for a few minutes, then drain. Now pour the garlic into a pan together with a little oil. Sauté it then add the mushrooms. After a couple of minutes add the white wine and let it evaporate. Now add the drained spinach and season with salt and pepper. Cook another 5 minutes then serve.