Creamed Spinach with Crispy Bacon & Mushrooms

3 TBSP The Shoreline Vine Porcini Mushroom & Sage Infused Olive Oil, divided
12 oz cremini mushrooms, thinly sliced

1/2 cup yellow onion, peeled and chopped
2 garlic cloves, peeled and minced 1/4 cup white wine

2 TBSP all-purpose flour 1 1/2 cups half and half 1 tsp Truffle Salt
Pinch of nutmeg

1lb. fresh baby spinach
4 bacon slices, cooked crisp and chopped

Preheat oven to 400°F and line a large baking sheet with aluminum foil. Brush foil with 1 1/2 tablespoons of Porcini Olive Oil and arrange the sliced mushrooms in a single layer. Place in the oven and roast for 15 minutes. Remove the baking sheet from the oven, flip the mushrooms, and bake for another 10-15 minutes or until the mushrooms are dried. Remove from the oven and set aside. Heat the remaining Porcini oil in a large pot over medium-high heat. Add onion and garlic and sauté until fragrant, about one minute. Add wine and simmer until the wine has mostly evaporated. Add the flour, stir to combine, and lightly toast for one minute, creating a roux. Whisk in half and half and bring to a low simmer. Season with Truffle Salt and nutmeg. Add spinach to the pot, working in batches, frequently stirring, until wilted. Transfer to a serving platter. Top the creamed spinach with crispy mushrooms and chopped bacon before serving.