In a sauté pan, heat the oil and gently sauté the mushrooms until soft. Add the minced garlic and salt and cook for 1 minute more.
Add the marsala and bring to a boil and reduce by half.
Add the cream, bring to a boil and let slightly thicken.
Turn off the heat and add the spinach, mix until the spinach is wilted.
Pour the mixture over the toast and top with grated truffles. Enjoy!
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