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Sauteed Mushrooms with Spinach

Serves:

4

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) 


Ingredients

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