Ingredients

serves 4 to 6

　　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

　　

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.

　　Rachael Ray's Look + Cook