Wash spinach thoroughly, cut into 4cm pieces. Trim and separate shimeji mushrooms into smaller pieces.

Slice sausages diagonally into 1cm pieces.

Boil 100ml water in a pot, add spinach, cover, and steam for 1 minute. Remove lid and cook until softened. Drain and rinse in cold water, then squeeze out excess moisture.

Wipe the pot dry, heat butter over medium heat, and sauté shimeji mushrooms and sausages briefly. Add consomme, salt, pepper, and water, bring to a boil, then simmer covered for 2 minutes.