Spinach and Mushrooms in Olive Oil – Zeytinyağlı Mantarlı Ispanak

Spinach and Mushrooms in Olive Oil – Zeytinyağlı Mantarlı Ispanak

Ingredients:

• ¼ cup olive oil
• 1 small or 1/2 medium onion, sliced
• 1 lb baby spinach
• 8 oz mushrooms, sliced
• 1 table spoons No 1 or No 2 size bulgur (cracked wheat)
• 1 medium tomato, finely chopped
• salt and pepper to taste

Wash and drain spinach and mushrooms separately. Cut onion in 4 pieces and slice.

Place bulgur in a strainer and wash it, set aside. It will absorb some water and will cook easily.

Heat olive oil in a pot over medium heat. Add onions and sauté for about 3 minutes. Add mushrooms, tomatoes, and bulgur, continue to sauté for about 5 more minutes over slow heat. Add spinach, salt and pepper. Cover the lid and let it simmer over low heat until spinach is tender but not mushy, about 5 minutes. Spinach and tomato juices will allow you to cook it without adding any water to the pot. Serve hot or at room temperature with plain yogurt (optional).

Onion, mushrooms and tomatoes sautéed, bulgur added

Spinach added to the sautéed vegetables, cooked, ready to be served

Served with a spoonful of yogurt on the side