Baby Spinach & Mushrooms in Garlic Butter

I was about to post about Cheesy Baked Rice (my earlier post) when I realised that the stir fried spinach and mushrooms which I use as a filling can be a dish on its own. Simple to whip up and again simply delicious, it will make a perfect side dish at any meal or a get together. I'm sure you are already aware that spinach will wilt and reduce in quantity when cooked, so increase accordingly for a larger group of people. The mushrooms I have used in this recipe are the Narcissus brand canned button mushrooms very commonly used in Asia. You can, of course, easily substitute them with fresh button mushrooms. Last note, chilli flakes are completely optional.

Ingredients (for 2 as a side dish)
2 tbsps butter
2 tbsps olive oil
​6 garlic cloves, minced
​200 gm mushrooms, drained from tin and washed
​100gm baby spinach, washed
Salt & Pepper
​1/2 tsp Chilli flakes ( optional )

Method
​1) Heat a skillet and melt the butter. Add in the olive oil. When heated start frying the minced garlic.

2) Once lightly browned, add in the button mushrooms. If you are using the canned version, they have already been boiled so they need only 3-5 mins of frying. However, if you are using the fresh kind, you may need to fry longer till the mushrooms are cooked and their water evaporated and the skillet is mostly dry.

3) Now, add in all the spinach and cook till wilted. Add salt and pepper. Check for heat before adding in the chilli flakes.

4) Switch off fire and serve warm.