Buttery Spinach and Mushrooms

Ingredients

• 1 cup baby portobello mushrooms sliced
• 2 cups baby spinach fresh
• 1 tablespoon butter 
• 1 clove garlic minced
• 1 tablespoon heavy whipping cream 
• 0.5 cup leeks thinly sliced
• 1 teaspoon juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 0.3 cup parmesan grated
• 0.1 teaspoon salt 
• 0.3 cup vegetable broth 

Equipment

• bowl
• frying pan

Directions

1. In a large skillet, melt the butter and olive oil together over medium-high heat.
2. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes.
3. Add the leeks and garlic, and cook until tender, about 3 minutes.
4. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes.
5. Sprinkle in the cheese and stir to combine.
6. Transfer to a serving bowl and serve immediately.