2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
8 ounces fresh mushrooms, sliced
6 ounces clean fresh spinach, roughly chopped
1 tablespoons balsamic vinegar
1/4 cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish
Heat olive oil in a large skillet over medium heat. Saute onions and garlic in the oil until they start to become tender. Add the mushrooms, and fry about 3 to 4 minutes. Toss in the spinach, and fry, stirring occasionally until spinach is wilted.
Add the vinegar, stirring occasionally until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve immediately.