Wilted Spinach and Mushrooms with Bacon Recipe

Wilted Spinach and Mushrooms with Bacon


  • 1 cup  bacon cut into juliennes
  • ½  yellow onion sliced thin
  • ½  pound  favorite mushrooms sliced
  • pound  Spinach washed well
  • 1 cups   chicken stock
  • ½  cup  MH unoaked chardonnay
  • Salt and pepper to taste


  • Render the bacon till crisp
  • Add the sliced onion and mushrooms and cook over low heat 10 minutes till caramelized
  • Add the Spinach and cover for several minutes
  • Finish with chicken stock/wine to finish wilting
  • Adjust with salt and pepper


Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof Winery.

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