(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 4-6.

1 pound hedgehog mushrooms, brushed clean
1 pound baby spinach leaves
3 to 4 tablespoons olive oil
1 sweet onion such as Maui or Vidalia, or 1 red onion, cut into ¼-inch dice
Sea salt and freshly ground pepper

1. Leave the mushrooms whole, but snip off the ends of the stems If the feel
   tough. Wash the spinach well.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and *sauté until softened, about 3 minutes. Turn the heat to high, add the mushrooms, and *sauté until they’re tender and most of the liquid, if any, has evaporated, about 5 minutes. Season it to taste with salt and plenty of pepper.
   Transfer to a serving bowl or platter.
3. Return the skillet to medium-high heat. Add another tablespoon of olive oil, swirl the pan, and in batches quickly *sauté the spinach just until wilted and a
   deep vibrant green. Season it with salt and pepper, and then toss with the
   mushrooms and onion.