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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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