Sauté the mushrooms

• Heat the olive oil and butter in a large frying pan over medium-high heat.
• Add the sliced mushrooms and cook until golden and their moisture has evaporated.
• Season with salt and black pepper.

Build the Tuscan sauce

• Lower the heat, add the garlic, sun-dried tomatoes, Italian seasoning and red pepper flakes and cook until fragrant.
• Pour in the heavy cream and simmer gently until slightly thickened.
• Stir in the grated parmesan until melted.

Wilt the spinach and serve

• Add the baby spinach and stir until just wilted.
• Taste and adjust the seasoning.
• Serve hot with dippy bread, over pasta or with rice.