Mushroom And Spinach Bruschetta - cooking recipe

Ingredients

1 loaf ciabatta bread
6 cloves garlic, halved
1/2 cup extra virgin olive oil
3 tbsp butter
1 2/3 lbs button mushrooms, thinly sliced
2 tbsp lemon juice
10 oz spinach leaves

Preparation

Cut ciabatta into 24 slices, about 1/3-inch thick. Toast under broiler until lightly browned, turning once. While still hot, rub one side of toast using 2 cloves of garlic. Place toast in a single layer on a tray. Brush lightly with 2 tbsp of the olive oil.
Meanwhile, crush the remaining garlic. Heat 1/4 cup of the oil and butter in a large skillet on high heat. Cook the mushrooms and garlic, in batches, stirring, until very soft. Add the lemon juice; stir until all the liquid has evaporated. Season to taste with salt and pepper. Transfer to a plate.
Heat remaining 1/4 cup oil in same skillet on high heat. Add the spinach; cook, stirring, until just wilted. Season with salt and pepper; drain.
Just before serving, top toasts with the mushroom mixture and spinach. Sprinkle with freshly ground pepper.