Cut the bacon into small pieces. Think of it as giving the bacon a rough chop.
Slice the button mushrooms. Thick or thin, that is entirely up to you.
Rinse the spinach thoroughly and drain. If the stalks are rather tough and woody, cut them off and discard.
Take a heavy thick-bottomed frying pan and put it on the stove over medium heat.
Spread the bacon on the bottom of the heated pan. Allow the bacon pieces to cook, undisturbed, until they start to render fat. Stir the bacon and continue cooking with occasional stirring until browned. Scoop out the bacon and set aside.
Add the sliced mushrooms to the bacon fat. Sprinkle with a little salt and pepper. Cook until lightly browned. Scoop out and set aside.
Turn up the heat to high. In the remaining bacon fat, cook the spinach with some salt and pepper. Cook until the spinach is wilted and the water it has expelled has evaporated.
Arrange the spinach on a plate. Top with the mushrooms and bacon.
Serve your bacon mushroom spinach as an appetizer or as a main course.
Bacon Mushroom Spinach printed from https://casaveneracion.com/bacon-mushroom-spinach/ for personal use only. Not for republication nor distribution.