Spinach and mushroom salad with warm sherry vinaigrette

1/2 cup sherry wine
1/4 cup sherry vinegar
1 large clove garlic
1 tablespoon diced shallot
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
4 oz Portobello mushrooms stem removed cleaned and sliced
4 oz oyster mushrooms stem removed cleaned and sliced
4 oz shiitake mushrooms stem removed cleaned and caps cut into quarters
1 (4.5-ounce bag ) Baby spinach, rinsed and spun dried

Over medium heat add half of the extra-virgin olive oil in a sauté pan. Add the mushrooms and cook for 2 minutes before adding shallots and garlic, cook for an additional 5 minutes. Add sherry wine and reduce by half, add sherry vinegar remaining oil and season with salt and pepper. Toss the warm vinaigrette with the spinach, toss and serve.