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

1. 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.

2. 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.

Email to a friend | Print this recipe | Back