Food I Make: spinach topping

I made this for tilapia tonight.

two handfuls of baby spinach or coarsely chopped stemmed spinach
1T butter
6-10 baby portabello slices
1/2c-1c half-and-half or cream

onion powder
black pepper
1clove garlic
olive oil
nutmeg
salt
lemon juice

butter in a pan over medium-high heat
douse the mushroom slices in lemon juice - be sure they're saturated on both sides
throw mushrooms in pan
while that is heating up, chop garlic in olive oil
toss spinach on top of mushrooms then everything else once mushrooms start to soften
do not stir for one minute or so to let spinach soften up
stir until spinach is nearly done
add 1/2 cup half-and-half (or cream) let it cook down
add 1/2 cup more half-and-half, let it cook til nearly congealed
add enough more half-and-half that there is liquid moving freely in pan

take off heat

serve on or with main protein. I like it on top of fish


take off heat