Ingredients: 7

Servings: 4

500 g of mushrooms

400 g spinach leaves

40 ml olive oil

2 cloves of garlic, finely chopped

250 g cream fraiche

salt and freshly ground black pepper

toasted ciabatta bread



  1. Cut mushrooms into slices.
  2. Heat about 40 ml of olive oil in a deep frying pan.
  3. Add mushrooms and 2 finely chopped garlic cloves.
  4. Season with salt and freshly ground black pepper and fry until mushrooms are tender.
  5. Add 400 g of spinach leaves to mushrooms and fry until leaves are wilted.
  6. Add 250 g of creme fraiche and stir until creme fraiche is warm.
  7. Serve with slices of toasted ciabatta bread.