1. Place spinach and mushrooms in large bowl; set aside.

2. Heat oil in large skillet over medium-high heat until shimmering. Add bread; fry, turning several times with slotted spoon, until crisp and golden, about 3 minutes. Transfer to paper towel lined plate. Off heat, let remaining oil cool slightly, about 1 minute. Add garlic; cook until lightly colored, about 2 minutes. Whisk in lemon juice and salt and pepper to taste. Pour warm dressing over salad; toss. Add croutons; toss again. Serve immediately.

Serves 4