Slice the mushrooms as thin as possible, to get the best taste. Cook them very shortly.
Mix the olive oil with garlic, juice of the lemon and half of the parsley. Marinate the mushrooms in the sauce for at least 5 minutes.
Add the spinach then combine all ingredients, add extra salt, pepper and olive oil.
Mix the almonds, parsley and 3 tablespoons of olive oil and a pinch of salt.
Divide the salad on the plates and sprinkle with the almond mix.
Serve with the lemon.