- 15 minutes
- Prep 5 minutes
- Cook 10 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
Ingredients
- 3 tablespoons olive oil
- 500g chestnut mushrooms, thickly sliced
- 2 garlic cloves, finely chopped
- Half a teaspoon dried thyme, or a few sprigs of fresh thyme
- Half a teaspoon salt
- Black pepper
- Juice of half a lemon
- 4 thick slices sourdough bread (about 240g)
- 100g baby spinach
- 10g fresh flat-leaf parsley, chopped
Let's cook
- Heat 2 tablespoons of the oil in a large frying pan on a high heat. Add the mushrooms in one layer, in two batches if your pan is small.
- Leave them for 2 minutes without stirring so they brown, then stir and cook for 4 to 5 minutes more until golden all over and any water they gave off has gone.
- Turn the heat down to medium. Add the last tablespoon of oil, the garlic and thyme and cook for 1 minute, until the garlic smells sweet but has not browned.
- Season with the salt and a few turns of pepper and squeeze over the lemon juice.
- While the mushrooms cook, toast the bread.
- Push the mushrooms to one side of the pan, add the spinach to the other side and stir it for 1 minute until it just wilts.
- Put a slice of toast on each plate, top with the spinach and then the mushrooms, spoon over any juices from the pan and scatter with parsley.
Tips
- A very hot pan and no early stirring are what turn mushrooms golden rather than grey and soggy.
- Add the salt at the end: salt added early pulls water out and the mushrooms stew.
Swaps
- Not vegan: fry the mushrooms in butter and top each toast with a poached egg. This adds milk and eggs.
- Gluten free: serve on gluten-free toast or a baked potato.
Tags
In Plant powered, Weekend brunch and bakes.
Contains: Cereals containing gluten .
Gluten is in the sourdough bread. Some breads contain milk, soya or sesame, so check the bread's label; the mushrooms, spinach and herbs contain none of the 14 allergens.
Check every packet for allergens.