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In a large pan over medium heat, add a generous drizzle of olive oil, and cook the minced shallots and mushroom slices until roasted (about 10 mins total).
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After 5-6 mins, push the mushrooms on one side so that you have enough to fit in the beet slices (you'll need enough slices to cover your toast). Add more olive oil if needed. Cook a few minutes each side.
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Add in the spinach, and the wine (optional), cover and cook for another 1-2 minutes.
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Drizzle a small quantity of balsamic vinegar (1/2 tsp), mix, let cook for 1 min.
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While this cooks, toast your bread slice, then generously spread some old fashioned grainy mustard all over.
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Distribute the roasted slices of beets on your prepared toast, and the mushroom/spinach mixture on top.
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If using cheese, sprinkle on top and broil in oven for 1-2 minutes, or until it starts to look roasted on top.
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Sprinkle the fresh chopped parsley on top, and enjoy right away with a large salad.