Spinach with girolles

Method

1. Wash the spinach well in cool water to remove any dirt trapped in the leaves. Gently shake it dry, then place in a saucepan large enough to hold all the leaves comfortably. Place over a medium heat and, as soon as the spinach begins to wilt, toss it a couple of times, then remove from the heat. Drain in a colander and set aside to cool.
2. While the spinach is cooling, clean the mushrooms. I find the most useful tool to use is a small pastry brush. Carefully brush each girolle to remove any dirt and debris – it is important to avoid washing mushrooms to clean them because they soon become waterlogged and lose all their delicious flavour.
3. Place a sauté pan over a medium-low heat and add the butter. Allow it to melt and foam but not brown. Add the girolles, being careful not to overcrowd the pan. Cook, without stirring, for a couple of minutes, then gently toss the girolles in the pan, adding the garlic and lemon juice. Season with a good pinch of sea salt and a grinding of pepper.
4. Squeeze the spinach gently between the palm of your hands to remove as much liquid as possible, then add to the pan. Toss well to combine and heat until the spinach is just warmed through. Taste and adjust the seasoning, then serve.