Spinach and Mushrooms Sauté (Print Version)

# Ingredients:

→ Main Ingredients

01 - Butter (1 tbsp)

02 - Olive oil (1 tbsp with extra on standby)

03 - Mushrooms (8 oz)

04 - Fresh spinach (6 oz)

05 - Minced garlic cloves (2)

06 - Kosher salt (½ tsp, split)

07 - Fresh lemon juice (1 tsp)

# Instructions:

01 - Warm a big skillet on medium-high. Toss in butter and olive oil, wait till butter melts completely.

02 - Put mushrooms flat in pan (work in small batches if crowded), sprinkle with ¼ tsp salt. Leave them alone for 3 minutes to get a nice sear.

03 - Turn mushrooms over and let cook another 2-3 minutes until they're nice and brown, don't stir too much.

04 - Lower heat to medium-low. Throw in garlic and more oil if pan seems dry. Add half the spinach, cover for 30 seconds, stir it up, then add leftover spinach, cover another 30 seconds.

05 - Sprinkle in the rest of your salt and squeeze in lemon juice, mix everything together. Dish it up right away.

# Notes:

01 - If your pan's tiny, cook mushrooms in smaller groups

02 - The oil stops butter from burning while keeping the flavor

03 - Tastes way better when you eat it hot

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