Sautéed Mushrooms with Spinach and Garlic

1.5 tablespoons butter and olive oil (half and half butter and olive oil)

3 cups white button mushrooms, sliced

2-3 garlic cloves, finely chopped

salt and pepper to taste

6 cups baby spinach

Heat the butter and olive oil in a non-stick pan over medium heat. Add the mushrooms in

batches, because crowding the pan will make the mushrooms steam and not caramelize.

When caramelized, add the garlic. Cook for 1 minute. Season with salt and pepper.

Stir in the spinach and cook just until it wilts.

Serve immediately.