Eastern Spinach Salad with Oyster Mushrooms and Cheese Baguette

Ingredients

• 400 g spinach
• 300 g oyster mushrooms
• Salt
• Pepper
• 1 Garlic clove
• 1 tbsp coarsely chopped parsley
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 4 slices baguette
• 4 slices mozzarella
• 1 tsp thyme

Instructions

1. 1.

   Wash and drain the spinach. Clean the oyster mushrooms and cut into bite‑sized pieces if desired. Toast the baguette slices until golden brown, top with mozzarella, and bake until the cheese melts. Sprinkle with thyme. Arrange the spinach on a plate.

2. 2.

   Peel and finely chop the garlic. Sauté in hot oil, add the mushrooms, and cook quickly. Season with salt and pepper, then place over the spinach. Whisk lemon juice, vinegar, and olive oil together; season with salt and pepper, drizzle over the spinach and mushrooms. Sprinkle with parsley and top each serving with a slice of baguette.