1 tablespoon olive oil

1 tablespoon unsalted butter

1/4 cup finely chopped Melissa’s shallots

8 oz. fresh cremini mushrooms, cleaned, sliced

1 clove garlic, minced

2 tablespoons sherry

1/2 cup heavy cream

2 handfuls fresh, baby spinach

Kosher salt and freshly ground black pepper

4 slices rustic sandwich bread

Heat oil and butter in a 9” skillet over medium heat. Add shallots and cook, 2 minutes. Add mushrooms and cook, stirring regularly, until mushrooms become soft, 8-10 minutes. Stir in garlic. Turn up heat to medium/high and add sherry, scraping up the tasty browned bits from the bottom. Pour in cream and cook until thickened, 1 minute. Add spinach and cook until wilted. Season with salt and pepper to taste.

Lightly toast bread. Butter with salted butter. Heap mushroom mixture onto toast.