Categories: Appetizers
Ingredients
- 12 slices peasant bread
- 1 lb. cremini mushrooms, wiped clean
- 3 tbsp. olive oil
- 3 to 4 garlic cloves, grated or finely chopped
- Salt and pepper
- 3 to 4 handfuls fresh baby spinach
- Freshly grated nutmeg
- 1/4 cup aged balsamic vinegar
- 1/4 cup heavy cream
Directions
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eheat the oven to 375. Toast the bread on a rack over a rimmed baking sheet for 10 minutes or until lightly golden. Quarter the mushrooms. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, about 10 minutes.
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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.