1. Heat the olive oil (or butter) in a large skillet over medium heat. I like to use a wide pan so everything cooks evenly and the mushrooms get a nice sear.
2. Add the minced garlic and sauté for about 30 seconds until fragrant—but be careful not to burn it! This step always reminds me of my grandmother’s kitchen, where the smell of garlic meant something delicious was on its way.
3. Toss in the sliced mushrooms. Stir occasionally, letting them cook for about 5-7 minutes until they release their moisture and turn golden brown. I find patience here really pays off: the caramelized edges add so much depth.
4. Once the mushrooms are beautifully browned, add the spinach in batches, stirring it into the pan so it wilts evenly. This usually takes another 2-3 minutes.
5. Season the mixture with salt, black pepper, and red pepper flakes if using. Finish with a squeeze of fresh lemon juice to brighten the flavors, which always feels like a little culinary magic to me.
6. Give everything a final stir and taste for seasoning. If needed, adjust salt or pepper. Serve immediately while warm.

One personal tip I’ve learned from years of cooking for my family: don’t rush the mushrooms. Letting them caramelize slowly is the secret to turning this simple dish into something truly special.