Acquacotta

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1/4 cup/50 ml extra-virgin olive oil

1 white onion, coarsely chopped

1 pound/500 g fresh porcini mushroom, cleaned and coarsely chopped

1 bunch spinach, washed, dried and chopped

1 fresh chile pepper, chopped

2 1/2 cups/600 ml water

Salt and freshly ground black pepper

1/4 cup/50 ml freshly grated Parmigiano cheese, for sprinkling