Stir-fried vegetables Porfyron (Salata spanaki Porfyron)
Thanks to Mother Earth for providing us with such delicacies!
250 g spinach leaves
300 g shiitake mushrooms or a mixture of other (wild) mushrooms such as boletes or chanterelles
1 large red pepper
2 medium or one large carrot
4 Tablespoons olive oil
½ glass white wine
2 Tablespoons balsamic vinegar
salt & pepper to taste
Wash the spinach leaves well and drain them in a strainer.
Clean the mushrooms carefully with a brush and cut them into ½ – ¾ cm slices.
Wash the pepper and slice into thin strips.
Scrape the carrot(s), halve them and slice them ½ cm thick.
Heat the oil in a wok and add the mushrooms, peppers and carrots. Stir-fry for about 8 minutes; the vegetables should still be crisp. Add the white wine, stirring on high heat until the alcohol has evaporated. Add the spinach and continue stir-frying about 2 minutes more. Season to taste with the balsamic vinegar, salt and pepper.
Serve immediately: this makes a nice accompaniment to meat and fish, but also tastes good with rice or pasta.