Ingredients
Method
1.Cut ciabatta into 1cm-thick slices (you will need 24 slices). Toast under hot grill until browned lightly. While still hot, rub one side of toast using two cloves of garlic. Place toast in a single layer on a tray; brush lightly with 2 tablespoons of the olive oil.
2.Meanwhile, crush the remaining garlic. Heat 1/4 cup (60ml) of the oil and butter in a large frying pan; cook the mushrooms and garlic, in batches, stirring over high heat, until very soft. Add the lemon juice; stir over high heat until all the liquid is evaporated. Season to taste with salt and pepper.
3.Heat remaining oil in a large frying pan, add the spinach; cook, stirring, over high heat until just wilted. Season with salt and pepper; drain.
4.Just before serving, top toast with the mushroom mixture and spinach; sprinkle with freshly ground pepper.