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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
  • 1 pound Spinach washed well
  • 1 cups chicken stock
  • ½ cup MH unoaked chardonnay
  • Salt and pepper to taste


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

Recipe Notes

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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