Mince the shallot and cut all the mushrooms into pieces.
Add the minced shallot to a pan with butter and sauté. Add the sliced mushroom. Cook for 6-7 minutes.
Once the mushrooms and shallots are cooked, pour the espresso into the pan.
In another pan, sauté the spinach in butter, adding salt and pepper to taste.
Prepare the mollet eggs (softboiled eggs): cook them for 4 minutes in a small pan of boiling water, then peel them under trickling water so as not to break the whites. (Try adding a pinch of coarse salt and vinegar (red or white) to the boiling water to make peeling the eggs easier.)
Melt the butter, add the button mushrooms, and sauté for 5 minutes. Add the milk, salt and pepper and reduce everything for 6-7 minutes on a low heat. If necessary, add a bit of water.
Once the mushrooms have absorbed the milk and are cooked, mix it all together using a hand blender to make a smooth, creamy sauce.
Pour the button mushroom cream sauce over the bottom of the plate.
Place some spinach over the cream and make a small well for the egg.
Arrange the mushrooms around the well and season with pepper and a drizzle of olive oil.
Gently add the egg. Lunch is served!