Mushroom Spinach Skillet

First, wipe 450g cremini mushrooms clean with a damp paper towel and slice them into uniform 1/4-inch thick slices; mince 3 garlic cloves (15g), measure out all remaining ingredients, and set them within arm’s reach of the stovetop to reduce active cooking delays.

Place a 12-inch heavy-bottomed or cast iron skillet over medium-high heat. Add 1 tablespoon (15ml) olive oil and 1 tablespoon (14g) unsalted butter. Once the butter melts and foaming subsides (about 1 minute), add sliced mushrooms in a single even layer, season with 1/2 teaspoon kosher salt, and cook undisturbed for 5 minutes until deep golden brown on the bottom. Stir once, then cook 3 additional minutes until mushrooms are tender and browned on all sides.

Reduce stovetop heat to medium, push seared mushrooms to one side of the skillet, and add the remaining 1 tablespoon (14g) butter to the empty side. Once melted, add minced garlic and 1/4 teaspoon red pepper flakes (if using), and sauté for 30 seconds until fragrant, taking care not to burn the garlic, which turns bitter quickly.

Add 300g baby spinach to the skillet in 3 equal batches, stirring gently to combine with mushrooms and garlic after each addition. Wait 1-2 minutes for each batch to wilt down before adding more, until all spinach is added and just tender, about 4 minutes total. Season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Reduce stovetop heat to medium-low, pour in 120ml heavy cream, and stir to combine all ingredients evenly. Simmer for 2 minutes until the cream thickens slightly and coats the vegetables, then stir in 30g grated parmesan cheese until fully melted and the sauce turns smooth and glossy.

Turn off the stovetop heat, taste and adjust seasoning with extra salt or pepper if needed, then let the skillet rest for 2 minutes to allow the sauce to set slightly. Serve warm as a side dish or light main, optionally topped with an extra pinch of parmesan or red pepper flakes.