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Roasted Portobello Mushrooms With Poached Eggs In A Creamy Mushroom Sauce

Ingredients

• 2 tablespoons oil
• 4 small portobello mushrooms, stems removed
• salt and pepper to taste
• 1 ounce dried porcini mushrooms
• 1/2 cup hot water
• 1 tablespoon butter
• 1 shallot, finely diced
• 1 clove garlic, chopped
• 1/2 teaspoon thyme, chopped
• salt and pepper to taste
• 1/2 cup cream
• 1/2 cup parmigiano reggiano (parmesan), grated
• 10 ounces spinach, steamed and squeezed to drain
• 4 eggs

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