Add the sliced shiitake mushrooms to a non stick pan or skillet and cook in medium heat for about 2 to 3 minutes until the water content is released and evaporated.

Add oil, salt, soy sauce and garlic, sautee the mushrooms for another 2 to 3 minutes until lightly cooked.

Reduce the heat to low and cook the mushrooms for another 4 to 5 minutes, stirring occasionally.

Once the mushrooms are almost done, add eggs (just crack the eggs and add to the pan) and let it cook for couple of minutes so they are lightly set.

Once the eggs are slightly set, mix the eggs using a spatula and let the mixture cook for another one to two minutes.

Then, scramble the eggs using a spatula and let it cook for another two more minutes until the scrambled eggs are cooked to your preference.

Add spinach leaves and butter also to the pan, cook for another couple of minutes until the leaves are wilted and also the mushrooms are lightly browned.