Chop the shallot and cut all the mushrooms into pieces.

Put the chopped shallot in a frying pan with butter and start to sauté. Next, add the chopped mushroom mixture. Cook for 6-7 minutes.

After cooking, pour the coffee into the pan.

In another pan, sauté the spinach with the butter, adding salt and pepper to taste.

Prepare the boiled eggs: cook for 4 minutes in boiling water and then peel gently under cold running water. Make sure not to break the egg white. Add a pinch of coarse salt and a drop of vinegar (either white or red) to the water: this will make it easier to peel the eggs.

Put the butter in to melt, add the mushrooms, sauté for 5 minutes. Add milk, salt and pepper, then reduce it on low heat for 6-7 minutes. If necessary, add some water.

When the milk has been completely absorbed by the mushrooms and the mushrooms are ready, blend the mixture with the hand blender. The result will be a velvety cream.

Pour the mushroom cream on the bottom of the plate.

Lay some spinach on the cream and create a well in which to place the egg.

Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.

Place the egg on top. The dish is ready to be served!