Cacio e Pepe Mushroom Fiorelli

Peel and grate the garlic (or use a garlic press).

Roughly chop the mushrooms.

Place a large pan over high heat (no oil).
Once pan is hot, add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook. Season with salt and pepper.

Next, reduce the heat to medium-high and add the creme fraiche, half the hard Italian style cheese, cracked black pepper and stock to the mushrooms, stirring, 2-3 mins.

Add the spinach to the pan a handful at a time, until wilted and piping hot, 1-2 mins. Add the reserved pasta water ans season to taste with salt and pepper. Stir in the mushroom fiorelli and carefully coat with the sauce.

Meanwhile, halve the ciabattas and rub the cut sides with the garlic a drizzle of oil Pop into the oven, cut-side up, to warm through, 2-3 mins. 

Just before serving, toss the salad leaves with a drizzle of oil and seaon to taste with salt and pepper.