Buttery Spinach and Mushrooms

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 cup sliced baby portobello mushrooms
• 1/2 cup thinly sliced leeks
• 1 clove garlic, minced
• 1/4 cup vegetable broth
• 1 tablespoon heavy whipping cream
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan

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.
5. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes.
6. Sprinkle in the cheese and stir to combine.
7. Transfer to a serving bowl and serve immediately.

butter, extravirgin olive oil, baby portobello mushrooms, leeks, clove garlic, vegetable broth, heavy whipping cream, lemon juice, salt, baby spinach, parmesan

Taken from www.foodnetwork.com/recipes/paula-deen/buttery-spinach-and-mushrooms-recipe.html (may not work)