Recipe information
Yield
serves 4 to 6
Ingredients
12 slices peasant bread
1 pound cremini mushrooms, wiped clean
3 tablespoons EVOO (extra-virgin olive oil)
3 to 4 garlic cloves, grated or finely chopped
Salt and pepper
3 to 4 handfuls of fresh baby spinach
Freshly grated nutmeg
1/4 cup aged balsamic vinegar
1/4 cup heavy cream
Preparation
Step 1
Preheat the oven to 375°F. Toast the bread on a rack over a rimmed baking sheet for 10 minutes or until lightly golden.
Step 2
Quarter the mushrooms. In a large skillet, heat the EVOO over medium-high heat. Add the mushrooms and cook until deeply golden and tender, about 10 minutes.
Step 3
Once the mushrooms have started to brown up, add the garlic and season with salt and pepper. Chop the spinach coarsely, then stir in to wilt. Season with a few grates of nutmeg, stir in the vinegar for 1 minute, then add the cream, heat for a minute more, and remove from the heat. Transfer the spinach and mushrooms to a small bowl and serve as a topping for the toasted bread.
