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.