Mushroom and Spinach Bread zagna
Ingredients
- 1/4 cup EVOO
- 1 pound cremini or mixed mushrooms, sliced
- 2 tablespoons chopped fresh thyme
- 4 cloves garlic, thinly sliced
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
- 1/4 to 1/3 cup marsala or dry white wine
- 1/4 to 1/3 cup chicken stock
- 1 pound spinach, stemmed and chopped
- 1 pint half-and-half
- 6 large eggs
- A few grates fresh nutmeg
- Eight 1-inch-thick slices peasant-style white bread
- 2 tablespoons butter, cut into small pieces, plus softened butter, for greasing
- 12 ounces Fontina Val d'Aosta or Gruyere cheese, shredded or thinly sliced
- 1 1/2 to 2 cups freshly grated Parmigiano-Reggiano
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