Meze & olive-oil dishesMains Turkish
Turkish spinach with mushrooms in olive oil
Browned mushrooms simmered with onion, tomato and spinach in olive oil and finished with lemon: a vegan Turkish zeytinyağlı dish served warm.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
How do you make Turkish spinach with mushrooms? In short: brown the mushrooms on their own first, then cook onion, tomato paste and tomato in the same pan, wilt in the spinach, return the mushrooms and simmer for 12–15 minutes.
Zeytinyağlı ıspanak, spinach cooked in olive oil, is a winter classic in Turkish homes. Mushrooms make it heartier, but if they stew in the spinach's water they turn rubbery, so we brown them separately and add them back at the end.
Ingredients
Tick them off as you go.
For the dish
To serve
Method
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Wash the spinach in plenty of water a few times, chop roughly and leave to drain in a colander.
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Heat half the olive oil in a wide pan over a high heat, add the mushrooms and cook for 7–8 minutes until their water has evaporated and the edges are browned. Lift them out onto a plate.
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Add the remaining oil to the same pan and soften the onion over a medium heat for 5 minutes. Add the garlic and tomato paste for a minute, then the grated tomato for 2 minutes.
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Stir in the rice, if using. Add the spinach a handful at a time and let it wilt. Return the mushrooms and add the salt, black pepper, chilli flakes and hot water.
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Cover and simmer over a low heat for 12–15 minutes until the rice is tender. Take off the heat, rest for 10 minutes and serve warm with a squeeze of lemon.
Enjoy!
The mushroom in this recipe
Mushroom swaps
Oyster mushroom Pleurotus ostreatusTear into large strips; they contrast nicely with the spinach.
Tips
- Brown the mushrooms on their own before the spinach goes in.
- Add the spinach in handfuls so the pan stays hot.
- Squeeze over the lemon off the heat to keep the spinach bright.
Storage
Keeps in an airtight container in the fridge for 2–3 days. Serve at room temperature or gently warmed.
Why brown the mushrooms separately
Cooked in the water the spinach releases, mushrooms boil rather than brown. Fried alone over a high heat they colour at the edges and leave a savoury base in the pan for the onion and tomato. Adding the spinach a handful at a time keeps the pan hot and the dish from going watery.
Frequently asked questions
How do you make Turkish spinach with mushrooms?
Brown the mushrooms separately, cook onion, tomato paste and tomato, wilt in the spinach, return the mushrooms and simmer covered for 12–15 minutes.
Is it vegan?
Yes, as written. Serving it with yogurt, as many Turkish families do, makes it vegetarian rather than vegan.
Do I need the rice?
No. Two tablespoons of rice thicken the juices; leave it out or use fine bulgur instead.
Can I use frozen spinach?
Yes. Defrost and squeeze it well, and halve the water.
Is it served hot or cold?
Like most Turkish olive-oil dishes it's best warm or at room temperature.
What goes with it?
Garlicky yogurt, rice pilaf or crusty bread.
Comparable recipe: Nefis Yemek Tarifleri — Mantarlı Ispanak Yemeği
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Kitchen guides
Before you cook: clean, store, dry
How to clean mushroomsPractical ways to clean everything from button mushrooms to morels without waterlogging them or ruining their texture.
How to store mushroomsHow to keep fresh, cooked, frozen and dried mushrooms at their best — and how to tell when they’ve gone bad.
How to dry mushroomsA step-by-step guide to drying mushrooms at home in the oven, in a dehydrator or on a string — and how to store and rehydrate them.