Spinach With Mushrooms and Bread

By Mark Bittman

Spinach With Mushrooms and Bread
Mark Bittman
Total Time
20 minutes
Rating
4(332)
Comments
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This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, “a completely honest and delicious dish that might’ve been the most creative thing I did all week, had it not been among the most traditional.”

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Ingredients

Yield:1 to 2 servings
  • 1tablespoon butter
  • 1tablespoon extra-virgin olive oil
  • ¼ to 1cup diced mushrooms, preferably wild
  • Salt and freshly ground black pepper
  • 1big clove good garlic, minced
  • ½pound spinach
  • 1cup torn pieces of stale bread
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

192 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 6 grams protein; 392 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the butter and oil together; add the mushrooms, along with some salt and pepper, and cook, stirring occasionally, until nicely browned. Add the garlic and spinach and cook, stirring occasionally, until the spinach wilts, about 5 minutes.

  2. Step 2

    Add the bread and stir until it absorbs most of the spinach juices. Adjust seasoning and eat.

Ratings

4 out of 5
332 user ratings
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Comments

Mike

I like to spoon this on toast of choice instead of adding stale bread chuncks.

Mike

did not use the bread (on a diet at the mo). a great v quick tasty side dish.

miranda

Used fresh homemade bread, hot from the Dutch oven. And I had garlic-parsley compound butter on hand, which made this even quicker. Yes, it was a home run and yes, I would like an atta girl... ;)

Ian

Easy and quick, but a bit bland. I added a bit of vermouth when sauteeing the spinach and a splash of red wine vinegar before serving. Garnished with toasted walnut pieces. Next time, I will tripple the garlic!

fog

Walnut bread adds some nice crunchiness. This simple and stunning dish reminds me of impromptu family dinners growing up in Normandy.

Beth

My mushrooms disappeared into a different dish, but I had the spinach ready to use, so I tried this with dehydrated mushrooms, and it was still delicious. I made a batch of whole wheat sourdough buns specifically for this dish, and the buns gave the dish the expected kick of sour/acid flavor, balancing out the overall flavor. I highly recommend using sourdough bread.

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Credits

The New York Times

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