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.