Wednesday, May 11, 2011

Mushroom Spinach Pita Sandwiches


Well, I told you that I wouldn't entirely do away with vegetarian dinner options! And I also told you that I was planning to make use of sale items and Manager's Specials (those items on the verge of passing their "sell by" date which are still good but are deeply discounted) now that I don't have to worry about kosher symbols.

When I went shopping to stock my new kitchen, I was thrilled to find a pound of white buttom mushrooms practically begging me to buy them as they wore their orange "Manager's Special" sticker. $1.50 ... yup, in perfect condition at less than half-price! I also bought a 10-ounce tub -- truly, it's huge! -- of fresh baby spinach that shone with the tell-tale sticker: $3 for what would normally cost $6.

I had bought Dijon mustard on a whim at the dollar store, and I'd received a gift of wine a few weeks ago (see recipe for details). Complete the meal with nutritious whole wheat pita breads that cost $1 for 6, and I feasted for virtually no money!

Mushroom Spinach Pita Sandwiches

1 tablespoon butter
4 large mushrooms, halved, sliced
2 tablespoons white wine
2 cups baby spinach leaves
pinch of kosher salt
Dijon mustard
1 whole wheat pita, halved
1 large slice Swiss cheese

Melt the butter in a small skillet over medium heat, then add the mushrooms; saute until softening, then add the wine (I used FlipFlop Wines Riesling, from the very generous package I'd been sent to taste and to cook with), and continue sauteing until the liquid has been absorbed.

Add the spinach and the salt to the skillet, and cook until the spinach is wilted.

Schmear some of the mustard onto the pita bread; place half of the cheese into each pita half. Divide the spinach mixture among the pita halves, and serve immediately.

Serves 1 if you can't be bothered gathering up anything else; serves 2 if you supplement the sandwich with carrot sticks or chips or something on the side.


Be-Bop-A Blog Hop Wednesday




Photobucket
”Samantha’s

11 comments:

MelissaAggie98 said...

Thanks so much for dropping by the Be-Bop-A Blog Hop! I'm a follower and I hope you'll stop by again soon! Have a great day! :)

http://www.mommylivingthelifeofriley.com

Jenn said...

Looks fantastic! I wish I had all those things right now because that is what I would take for lunch today!! YUM!

Candace said...

I love that you've added the Riesling to the mushrooms. Aren't wine and mushrooms a wonderful combination? This looks delicious!

Chaya said...

This looks great. Fresh vegetables make a difference.

Would you like to link this up to Let's Do Brunch. I would love it, if you did.

Laura O in AK said...

I didn't realize I was a food floozie, too!

What a neat looking recipe. My boys would balk, though, as mushrooms are not a favorite yet.

I'm now following you and would love for you to visit my blog, too.

Laura O in AK
daybydayinourworld.blogspot.com

Beth Zimmerman said...

Yay! I knew there had to be some cheese in there somewhere! :) Sounds fabulous! And quite the bargain as well!

pegasus_aprilof84 said...

Hi, I am visiting from the bloghop and I am following you.I would love for you to check out my blog.
http://shandassweepsandfreebies.blogspot.com/

Cranberry Morning said...

Love dijon! This looks like a great lunch, but is it okay if I slip in a few sliced black olives? :-)

Miriam said...

This s going to be a perfect lunch for me today :), Miriam@Meatless Meals For Meat Eaters

Chaya said...

Thanks for linking this up on Let's Do Brunch. I hope you want to join us again. In the meanwhile, tomorrow, your recipe will be featured. Visit and as I said, we welcome another recipe, if you would like to share.

April @ The 21st Century Housewife said...

I love the sound of these sandwiches - and they are so good for you too! Thank you for sharing them with Let's Do Brunch - hope to see you there again this week!

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