1 kg spiny chicory (stamnagathi)
500 gr fresh brown mushrooms
4 scallions finely chopped
1 onion finely chopped
Juice from two lemons (I am a fun of sour tastes)
salt (be carefulJ) pepper
Wash the spiny chicory, put it in a bowl with water and salt for 10 minutes. Wipe the mushrooms off with a slightly damp paper towel and cut them in 3-4 depending on their size. Pour some olive oil in a saucepan, saute the onions, add the mushrooms, stir for 3-4 minutes and finally add the spiny chicory. Add some water (not much because the mushrooms and the spiny chicory will emit their own). Let boil on medium heat.
If you keep a lent: when it is ready, whisk some stock with the lemon juice and pour it over the food.
If you don’t : add a beaten egg yolk in the above mentioned mixture.
If there is too much stock in the saucepan, thicken the sauce with flour or corn starch. Be careful while using salt and pepper…..
If you can’t find brown mushrooms, use oyster mushrooms. Instead of the spiny chicory you could alsouse lettuce.Add some dill, it will be perfect. I had run out of it, so didn’t use it.