Preparation
1. Heat the Pan: In a large skillet, heat olive oil and butter over medium heat until the butter melts and begins to sizzle.
2. Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender. Season with a pinch of salt and pepper while they cook.
3. Add Garlic and Seasonings: Stir in the minced garlic, dried thyme, and red chili flakes (if using). Cook for 1-2 minutes until the garlic is fragrant.
4. Add the Spinach: Add the chopped spinach to the skillet, a handful at a time, and stir until it wilts down. This should take 2-3 minutes.
5. Finish with Lemon: Squeeze fresh lemon juice over the mushrooms and spinach for a zesty finish (optional). Adjust salt and pepper to taste.
6. Serve: Transfer the sautéed mushrooms and spinach to a serving plate. Garnish with extra thyme or chili flakes, if desired, and serve warm.
• 1 lb. mushrooms, sliced (button, cremini, or your favorite variety) 2 tablespoons olive oil
• 6 cups fresh spinach, roughly chopped
• 2 tablespoons butter
• 4 garlic cloves, minced
• ½ teaspoon dried thyme
• ½ teaspoon red chili flakes (optional, for a hint of spice)
• Salt and pepper, to taste
• Juice of ½ lemon (optional, for brightness)