(recipe from the book Local Flavors used with permission of the author, Deborah Madison)
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
- Leave the mushrooms whole, but snip off the ends of the stems If the feel
tough. Wash the spinach well.
- 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.
- 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.