Week 24: Mushrooms à la Grecque with a twist

This week I made a variation to a classic. Start by taking half a kg of mushrooms and snapping of the stems. Depending on the size of them cut them in half or quarters and sauté them in some olive oil. Add three fairly large tomatoes that have been coarsely chopped. Add two chopped up cloves of garlic, one tablespoon of tomato purée, one tablespoon of ketchup, one tablespoon of cilantro seeds, about 20 green olives (in slices), one teaspoon of white wine vinegar and one teaspoon of lemon juice. Let this simmer for a while until you get a nice tomato sauce.
Now here's the twist. Traditionally you would let this cool in the fridge and serve. What I did was add about 300 grams of coarsely chopped spinach (a little bit at a time) and serve it warm. It adds a whole new dimension and it's totally yummy ^^