heard on the wire

Mushrooms, peas, spinach and potatoes

Mushrooms, peas, spinach and potatoes

This was inspired by Winterthur’s wonderful twice-weekly market and the fresh peas, young spinach and clay-caked cyprus potatoes that are in season.

To sautéed onions, mushrooms and new-season garlic, I added the cooked potatoes and peas and stirred in the spinach leaves, a handful of chopped parsley and a couple of spoonfuls of the water in which the peas were cooked.

Good as this vegetarian plate is on its own, it would comfortably accompany some lamb — braised shoulder springs to mind — or cooked ham or bacon.


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