2 tablespoons olive oil
1 pound Wild and Exotic mushrooms, stemmed, cleaned and sliced
1/2 cup minced onions
1 tablespoon plus 1 teaspoon chopped garlic
1 teaspoon chopped thyme
1 teaspoon chopped parsley
1 quart heavy cream
1 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon nutmeg
Salt and pepper
6 ounces raw bacon, chopped
3 tablespoons Balsamic vinegar
1/2 cup julienne red onions
1 (10-ounce) bag of spinach, cleaned and stemmed
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