Wash the mushrooms thoroughly and pat them dry with a paper towel. Slice them evenly to ensure that they cook at the same rate. Clean the spinach and set it aside. Mince the garlic and juice the lemon.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add the sliced mushrooms. Stir occasionally for an additional 5–7 minutes until the mushrooms soften and turn a deep brown color.

When the mushrooms are almost fully browned, add the minced garlic. Sauté for 1–2 minutes, stirring constantly to avoid burning the garlic.

Once the garlic becomes fragrant, it’s time to add the spinach.

Toss the spinach gently to mix it with the mushrooms and garlic.

Season the dish with salt and pepper to taste. Then, add a tablespoon of fresh lemon juice, tossing everything together to combine.