Mushroom and spinach bruschetta
Photography: Brett Stevens/Styling: Yael Grinham
Mushroom and spinach bruschetta
INGREDIENTS
1 loaf (430g) ciabatta
6 cloves garlic, peeled, halved
½ cup (125ml) extra virgin olive oil
50g butter
750g button mushrooms, sliced thinly
2 tablespoons lemon juice
300g spinach, trimmed
METHOD
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.
Meanwhile, crush the remaining garlic. Heat ¼ cup (60ml) of the oil and butter in a large frying pan; cook both 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.
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.
Just before serving, top toast with the mushroom mixture and spinach; sprinkle
with freshly ground pepper.
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