2 c. fresh spinach, washed, drained and torn into small pieces
1/4 c. butter (a little less is okay)
1 sm. onion, thinly sliced
1/4 lb. fresh mushrooms, thinly sliced
1 tbsp. cornstarch
1/2 c. water
2 1/2 tbsp. lemon juice
1 tbsp. sugar

Melt butter in large skillet over medium high heat; stir in spinach. Cook, covered, just until spinach is wilted (about 1 minute). Remove to serving bowl. Cook onion and mushrooms in remaining liquid until tender.