4 tablespoons olive oil
1 small onion, quartered
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed
1 (11 ounce) can mushrooms, drained and chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
2 tablespoons dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried tarragon
1 tablespoon dried red chile pepper
1/2 cup white wine
Heat olive oil in a large skillet over medium heat. Saute onion, garlic and 1 1/2 tablespoon of spinach until golden. Stir in mushrooms, 1 teaspoon basil, parsley, oregano, basil, parsley, oregano, basil, parsley, oregano, basil, parsley, oregano, basil, parsley, oregano and basil until well blended.
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