- 12oz fresh or frozen, chopped spinach
- 4oz sliced mushrooms
- 1/2 onion (diced)
- 1 Tbsp minced garlic
- 2 tsp dried oregano
- 3 Tbsp olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp fresh-ground pepper
In a pot on medium-high heat, sautée onions in olive oil until soft, but not brown. Add mushrooms, continue to sautée until mushrooms and onions are caramelized. Add salt, pepper, garlic, and oregano. Mix well. Add fresh or thawed spinach and cook on low heat until warm. Taste and add salt if necessary to cut the bitterness the spinach may have.
This sautée is great on savory crêpes, pasta dishes, and in omelets. Served with Swiss cheese, it will impart a French flavor; served with Feta cheese (and tomatoes) it will impart an Italian flavor.
Pea & Compagnie participates weekly in the CTAC Artisans & Farmers Market and can be found on Facebook.