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1
Heat the grill pan.
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2
While waiting for the grill to be ready, make the sauce.
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3
Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat until hot.
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4
Add the shallot and cook briefly until soft and light brown.
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5
Add 1 teaspoon of the thyme and stir, then add the red wine.
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6
Bring to a boil and cook until reduced to about 1/4-cup.
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7
Add the broth, return to a boil and continue to cook until reduced to about 3/4-cup.
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8
Season with salt and pepper.
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9
Measure 2 tablespoons sauce into a medium bowl and whisk in the red wine vinegar.
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10
While whisking rapidly, drizzle in 1 tablespoon of the olive oil.
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11
Season with salt and pepper.
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12
Set the vinaigrette aside until ready to assemble the dish.
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13
Whisk the butter into the remaining sauce, season with salt and pepper to taste and keep warm.
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14
In a medium bowl, whisk together the remaining 1/2-cup olive oil, the balsamic vinegar, the garlic and the remaining thyme.
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15
Holding the mushrooms one at a time over the bowl, spoon the marinade over them and let the excess run back into the bowl.
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16
Repeat until the mushrooms have been well coated all over Lay the mushrooms on a plate and season both sides with salt and pepper
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17
Brush or wipe a little olive oil on the grill.
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18
Place the mushrooms, gill side down, on the grill and cook, turning once, until browned on both sides and cooked through (about 4 minutes total).
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19
Remove and keep warm.
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20
Add the spinach to the vinaigrette and toss well.
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21
Divide among 4 plates.
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22
Top with the mushrooms, gill side up, and spoon the sauce onto the mushrooms.
