Step 1

Heat oil over medium heat. Add shallots, garlic and mushrooms, add salt and pepper and saute, stirring until mushrooms release their liquid, lowering heat to medium-low- if necessary to prevent shallots from getting too dark.

Step 2

Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges. Add the thyme, wine and lemon zest and cook off the wine, about 2 minutes.

Step 3

Toss in the spinach, letting it wilt, adding more if you like.

Step 4

Taste and adjust the salt and pepper according to your taste.

Step 5

If the mixture seems dry you could drizzle with a little more olive oil, which will nicely coat the toast.

Step 6

Pile it over warm sourdough toast.

Step 7

If using truffle oil, drizzle it now, or top with an optional poached egg or a little grated pecorino if you like.

Step 8

Serve with a salad and call it dinner.