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.