Spinach and Mushrooms

3 tablespoons olive oil
1/2 cup walnuts
2 tablespoons capers*
1 package Portabella mushrooms
16 ounces spinach leaves

Cook mushrooms in oil with walnuts on medium high heat.
When mushrooms are noticeably cooked and have a nice aroma, add the spinach. The spinach will wilt considerably and you can add the capers about 2 minutes after the spinach has been put in the pan. Salt if needed. Remove from heat once spinach has wilted lightly.

*Can be substituted with asafoetida. If you are using asafoetida, it would be better to put it in the beginning when you are heating the oil. Fry it for about 30 seconds or until it is fragrant.