Warm Mushroom Salad on Garlic Toasts

Preheat oven to 375 degrees F.

Slice baguette diagonally into twelve 1/2-inch (1 cm) thick 4-inch (10 cm) long slices.

Lightly brush both sides with all but 1 teaspoon (5 mL) of the oil.

Toast on baking sheet in oven, turning once, for about 8 minutes or until firm and crusty.

Immediately rub both sides with cut side of garlic. Set aside. (Toasts can be stored in airtight container for up to 2 days.)

Prepare dressing.

In large nonstick skillet, heat remaining oil over medium-high heat; cook mushrooms, thyme and pepper, in batches if necessary, for about 10 minutes or until browned and moisture is evaporated.

Remove from heat. (Mushrooms can be set aside for up to 2 hours; reheat to continue.)

In small bowl, whisk together vinegar, mustard, soy sauce, sugar and salt; whisk in oil.

(Dressing can be set aside for up to 4 hours; whisk to continue.)

Pour dressing over top of mushroom mixture and toss to coat.

For each serving, place spinach leaf on plate.

Divide 1/2 cup (125 mL) mushroom mixture among 3 toasts.

Stack toasts in spiral fashion, overlapping tips slightly.

Sprinkle toasts and plate rim with parsley.