Quick Sautéed Spinach and Mushrooms (Print Version)

# Ingredients:

→ Main Ingredients

01 - Butter (1 tablespoon)
02 - Olive oil (1 tablespoon plus more if needed)
03 - Mushrooms (8 ounces)
04 - Fresh spinach (6 ounces)
05 - Garlic cloves, minced (2)
06 - Kosher salt (½ teaspoon, divided)
07 - Fresh lemon juice (1 teaspoon)

# Instructions:

01 - Heat large skillet over medium-high heat. Add butter and olive oil, let butter melt.
02 - Add mushrooms in single layer (cook in batches if needed), sprinkle with ¼ teaspoon salt. Cook undisturbed for 3 minutes until seared.
03 - Flip mushrooms and cook 2-3 minutes more until browned, stirring minimally.
04 - Reduce heat to medium-low. Add garlic and additional oil if needed. Add half the spinach, cover 30 seconds, stir, add remaining spinach, cover 30 seconds more.
05 - Add remaining salt and lemon juice, stir to combine. Serve immediately.

# Notes:

01 - Cook mushrooms in batches if pan is too small
02 - Butter adds flavor while oil prevents burning
03 - Best served immediately while hot

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