Preheat a large skillet over medium-high heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil.

Add 12 ounces of sliced mushrooms and sprinkle with 1/4 teaspoon of table salt. Cook without stirring for 3 minutes.

Flip mushrooms and cook for another 2-3 minutes until evenly browned.

Lower heat to medium-low. Add 2 minced garlic cloves and a splash of olive oil if needed.

Add half of the 8 ounces of baby spinach, cover and cook for 30 seconds. Stir, then add remaining spinach, cover and cook until wilted.

Stir in the remaining 1/4 teaspoon of table salt and 1 teaspoon of fresh lemon juice. Toss to combine and serve immediately.