- 2 cups water
- 1 tablespoon lemon juice
- 1 bay leaf
- 1 teaspoon salt, plus additional to taste
- 1 pound fresh mushrooms, cleaned and quartered
- 1 pound baby spinach
- 1/2 cup sour cream
- 2 tablespoons minced fresh chives
- 1 tablespoon red wine vinegar
- Pinch of sugar
- White pepper, to taste
Bring water, lemon juice, bay leaf and salt to a boil in a large pot. Add mushrooms and cook for 2 to 3 minutes. Add spinach and cook for an additional 30 seconds; drain well and cool.
In a bowl, combine sour cream, chives, vinegar, sugar, salt and white pepper. Toss with mushroom-spinach mixture and refrigerate for at least 1 hour.
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