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Add the sesame seeds to a small sauté pan set over medium-low heat. Cook the seeds, moving them around frequently in the pan, until golden brown and toasted.
Transfer the sesame seeds to a cutting board and use a heavy knife to crush them into smaller pieces.
In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar. Set the mixture aside.
Add the olive oil to a saucepan over medium heat.
Add the mushrooms and cook until golden brown, 5 to 7 minutes, then add the spinach.
Pour the sauce over the mushrooms and spinach and cook an additional 5 minutes then serve.
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