Method

• 1.
  Preheat oven to 200°C and line a baking tray with baking paper.
• 2.
  Brush 1 tbs oil over cut side of each piece of sourdough and place on prepared tray. Roast for 10 minutes or until golden. Rub each cut side with half a clove of garlic and set aside.
• 3.
  To make the porcini ricotta, place porcini in a spice grinder or small food processor and whiz for 1 minute or until a fine powder. Place porcini powder, ricotta, lemon zest and nutmeg in a food processor and whiz until smooth, then set aside.
• 4.
  In 2 batches, heat butter and remaining 2 tbs oil in a large frypan over mediumhigh heat and stir through thyme and extra garlic. When butter is foaming, add half mushrooms, cut-side down, and cook, stirring each minute, for 5 minutes or until golden. Transfer mushrooms to a plate and repeat with remaining batch. Return all mushrooms to pan and add Marsala. Bring to a simmer and cook, stirring occasionally, for 2 minutes or until liquid has almost evaporated. Stir through spinach and beans, and cook, stirring regularly, for 1 minute or until heated through. Remove from heat.

• 5.
  Spread porcini ricotta over cut side of sourdough. Top with mushroom mixture and drizzle with extra oil.