Spinach and Mushroom Sauté

• 1 bag baby spinach
• 1 cup shitake mushrooms, sliced
• 2 ounces parmigiano reggiano cheese, shaved
• 1 tablespoon extra virgin olive oil

Heat olive oil in a sauté pan and add mushrooms. Sauté until nice and browned. Add spinach and cook until just wilted. Add shave parmegiano when ready to serve.