Kosher salt and freshly cracked black pepperto taste
Wash the spinach very well. Rinse it again, and drain it. You want your spinach as dry as you can get it. I used my salad spinner to dry my spinach. Chop off the long stems, pick through it, and discard any tough stems and yellowed or slimy leaves.
Clean the mushrooms with a damp paper towel, and slice them. Cut off the white bulbs from the onions; discard or use for something else; finely chop the greens.
In a large skillet, heat the butter and oil over medium-high heat until it begins to bubble. Add the mushrooms to the butter and oil; sauté while tossing now and then, until lightly browned on both sides. Add the green onions to the mushrooms; sauté until they are limp. Season with salt and pepper. Add the spinach to the mushroom, onion mixture; Cook, folding the spinach over inside the pan to it cooks down evenly; cook until wilted.
Remove the spinach, mushrooms, and onions to a serving dish with a slotted spoon, discarding any juice.
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