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.