Sauteed Mushrooms and Spinach

Serves: 4


Slice the mushrooms, the leek and the parsley. Wash the lemon well.

Heat the olive oil in a large skillet over medium-high heat.

Sauté leek and garlic until they start to become tender. Add the mushrooms, lemon zest, lemon juice and sauté for a further for 3 to 4 minutes. Season with salt and pepper to taste.

Then toss in the spinach, stirring constantly for a few minutes, or until spinach is wilted.

Add the vinegar, stirring constantly until it is absorbed, then pour in the white wine. Reduce heat to a low setting and simmer until the wine has been almost completely absorbed.

Sprinkle with fresh parsley.

Serve hot.