Sautéed Wild Mushrooms with Spinach.. Back to write, cook and enjoy

by Maryam on December 13, 2010

At last but not least cheesecakeforall in a new look with few remaining final touches. I wanted the blog to represent me, my passion, and personality within its details, although I’m not a profession in graphic design nor experienced in coding and web development.

I really missed cooking and photography in the past days. I discovered that the blog became part of my daily life. While working on the blog, I felt lazy to try new recipes, cook my favorite meals, or even just be interested to inter the kitchen and roam around.

However, in those days I’ve learned a lot and discovered many new stuff in the world of php and CSS. I found myself going deeper and eager to learn more day by day. I remember the first time I got the domain and created an account in hostmonster. That day, I felt as an actor how  just finished the “mission impossible” movie.

This what I call the simplest best ever spinach recipe. Just do it!

Sautéed Wild Mushrooms with Spinach

Adapted form adapted from 77 gorumet with addition of mushrooms. It would be perfect meal when combined with sliced bread on side.

Shopping list

4 cups mixed wild mushrooms

4 cups fresh spinach, stem removed and chopped

1/2 cup lemon juice

1 1/4 teaspoons salt

3/4 cup onions, finely chopped

2 1/2 teaspoons Sumac powder + extra for garnish

1/4 teaspoon grounded black pepper

1 large garlic clove, peeled and finely chopped

1/4 cup exrta vergin olive oil + 3 teaspoons extra for garnishing

Making the spinach


4 cups fresh spinach, stem removed and chopped

1/2 cup lemon juice

1 1/4 teaspoons salt



In a meduim size bowl, place spinach, pour over lemon juice, sprinkle with 3/4 tsp salt and keep aside for 3 minutes.

3/4 cup onions, finely chopped

1/2 tsp salt

In another deep bowl place onions, sprinkle with salt and keep aside for another 3 minutes.
Squeeze out as much liquid as possible and drain. Also equeeze out liquid from the spinach lightly (extreme squeezing with hands may result in a bitter taste).

2 1/2 teaspoons Sumac powder

1/4 teaspoon grounded black pepper

1 large garlic clove, peeled and finely chopped

1/4 cup exrta vergin olive oil

Add chopped onions over spinach together with sumac, black pepper, garlic and olive oil. Mix everything thoroughly.
Stir over medium heat until spinach tender. About 3-5 minutes.

3 teaspoons olive oil

Sumac

Garnish with olive oil and sumac.


Enjoy with love,

Maryam