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Buttery Mushroom and Spinach Toasts

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Serve these hearty toasts with a tomato salad for a quick lunch or light supper.

  1. 3 tablespoons extra-virgin olive oil
  2. 1 pound shiitake mushrooms, stems discarded
  3. 1 garlic clove, minced
  4. 1 teaspoon fresh thyme leaves
  5. 4 cups baby spinach (3 ounces)
  6. 4 tablespoons unsalted butter
  7. 2 tablespoons water
  8. Kosher salt and freshly ground pepper
  9. Four 1/2-inch thick slices rustic white bread, toasted
  1. In a large skillet, heat the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until browned and tender, about 6 minutes. Add the garlic and thyme and cook over moderate heat until fragrant, about 1 minute. Add the spinach and cook just until wilted, about 1 minute. Add the butter and water and swirl the pan until a buttery sauce forms. Remove from the heat and season generously with salt and pepper. Set the toast on plates, spoon the mushrooms and spinach on top and serve.
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