Tuesday, September 27, 2016

Recipe Post

I keep a supply of paperback books in the car, for those unexpected times when I find myself with time to read. The current book -- I don't even know the name of it, but it's a spy story about a guy who can't keep it in ... you know -- anyway, this book closes each chapter with little synopses of the preparation of dishes mentioned in the chapter. This one I've made a couple of times, and really like it:

Kremlevskiye Griby so Shpinatom
(Kremlin mushrooms and spinach)


olive oil
sliced mushrooms (as much as you want, depending on how many servings you want)
fresh spinach (you can use other greens instead, like chard) (if you're going to use this recipe as an appetizer, chop the spinach first)
capers, drained (I use about a tablespoon for 2 servings)
salt and pepper to taste
prepared mustard sauce (regular, Dijon, or spicy, depending on your preference)
vinegar (any kind, but the taste will be very much affected; I prefer white wine vinegar, but would also recommend a good balsamic)

If you're making this as an appetizer, you'll want a bunch of large mushroom caps too.

1. Heat the oil in a large skillet over medium-high heat. Add the mushroom slices and sauté until the edges begin to brown; about 7 minutes. 

2. Add the spinach or other greens, and the capers; toss until wilted, about 4 minutes. 

3. Sprinkle with salt and pepper. Reduce heat to medium, and add mustard and vinegar. Spoon sauce over greens until it thickens, about 3 minutes. Serve lukewarm.

If making appetizers, stuff the mushroom caps with the spinach mixture.

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