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Heat 1 tablespoon of oil in a frying pan and cook 2 sliced cloves of garlic until brown and remove.
Fry 320g of mushrooms for 5-6 minutes over a high heat until they begin to brown. Stir in 90g of spinach and cook for 3-4 minutes until it has wilted and the liquid has evaporated. Stir in 15g of butter and the garlic, season and cook for 2 minutes.
Divide the mushroom mixture between the toast, then top with parsley leaves, a twist of black pepper and a drizzle of your favourite oil.
