Cha cha cha Warm Mushroom Spinach Salad

Note: Original recipe has bacon (1 package) you cook it down saving the fat in the pan to saute mushrooms and onions instead of butter. Then crumble the bacon on top of the salad. 

2 Tbsp butter

1 bunch scallions

10 whole white mushrooms (1 small box) 

2 bunches or 1 bag spinach

¼ Cup sherry 

1 Cup cream 

½ Tbsp Worcester 

2 Tbsp dijon mustard

2 Tbsp minced fresh basil 

¼ tsp salt & pepper

2 Tbsp chopped parsley 

2 Tbsp chopped cilantro 

1 Cup grate parmesan 

For Dijon sauce: 

Combine cream, worschteser, dijon, basil, salt and pepper in small sauce pan. Warm over medium heat, simmer for 15-20 minutes stirring occasionally. Remove from heat, whisk for 1-2 min until thickens adjust seasoning as needed and set aside. 

For salad: 

Wash and dry spinach, transfer to a large bowl. In a skillet cook scallions and mushrooms in butter (or bacon fat) until lightly browned. Pour in sherry to deglaze pan, reduce to about half. Stir in the reserved dijon sauce. Add parsley, cilantro, salt and pepper pour over spinach, add parmesan and toss.