Instructions

1. Slice the mushrooms and garlic. Add the oil and garlic to a large frying pan.
2. When the oil is hot and garlic is sizzling, add the mushrooms and stir for a minute. Add a couple of pinches of chilli flakes, if used.
3. Cover the pan with a lid, turn down the heat and cook for 5 minutes.
4. Add zest and juice of the lemon. Put the cover on again and cook until the mushrooms have softened and released water. This should take 10-15 minutes over low heat. Season with salt and pepper (and a pinch of ground nutmeg if liked). Turn up the heat and reduce the sauce by half, then add the spinach, cover, and turn off the heat.
5. Let it rest for 5 minutes until the spinach has wilted, then combine well.
6. Serve with some chopped parsley and some extra chilli flakes, if you like.