Sauté the juice of one lemon and olive oil. Sauté the remaining washed spinach, the remaining chopped shii-take mushrooms and the remaining seeded tomato cubes in butter, fill up with whipping cream, cook and season with salt, pepper and a pinch of nutmeg.
For this, our wine expert recommends a ’97 Grauer Burgunder Kabinett ‘trocken’, Weingut Michel from Baden.
Our tip: Use the young, tender spinach from the farmers’ market!