Sauteed Thyme Mushrooms

INGREDIENTS:
1 TBL butter
1 TBL canola oil
1/4 cup finely chopped green onions
3/8 tsp salt
16 oz. presliced mushrooms
1/3 cup of dry white wine (I didn't have any, so I used chicken stock with white wine vinegar)
1 tsp thyme (or you can use more of the fresh)
1 cup of spinach

DIRECTIONS:
Melt butter in a large skillet over med-high heat. Add oil and onions; cook 1 minute or until tender. Add salt and mushrooms to pan; cook until mushrooms are brown and liquid evaporates. Add wine to pan; cook for 2 minutes or until liquid almost evaporates. Stir in thyme and spinach. Cook until spinach has wilted.

Serves 4
Calories: 103, Fat: 6.5
15 minutes to prepare.