Mushrooms with Spinach (Print Version)

# Ingredients:

→ Core ingredients

01 - 2 tablespoons of olive oil

02 - 1 pound of mushrooms (button, cremini, or a mix), sliced evenly

03 - 4 cups of fresh spinach, tightly packed

04 - 4 garlic cloves, finely chopped

05 - 1 tablespoon of freshly squeezed lemon juice

06 - Salt and black pepper, adjust as needed

→ Optional toppings

07 - Finely chopped fresh parsley

08 - A pinch of crushed red chili flakes

# Instructions:

01 - Wash the mushrooms thoroughly, pat them dry, and slice them into even pieces for consistent cooking. Rinse your spinach and set aside. Mince the cloves of garlic and juice the lemon.

02 - Place a large skillet on medium heat and pour in the olive oil, letting it warm up to build flavor.

03 - Toss the mushroom slices into the warm oil and let them cook for about 5 to 7 minutes, stirring now and then until they soften and turn a golden brown.

04 - Once the mushrooms look almost done, stir in the minced garlic. Cook for another minute or two, keeping it moving to keep it from burning and to bring out its flavor.

05 - Toss the spinach into the skillet, mixing it gently with the mushrooms and garlic. Sprinkle with salt and pepper to your taste, and finish with a splash of lemon juice. Give it one last toss before serving.

# Notes:

01 - Cremini mushrooms offer a tasty, earthy depth, but any variety can work fine.

02 - Your spinach will shrink down a lot as it cooks, so don’t worry if it starts out bulky.

03 - For the boldest flavor, stick to fresh garlic instead of the pre-chopped options.

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