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.