Mushrooms on toast with parsley & spinach

Sometimes the simplest meals really are the best, so that’s why I make no apology for today’s Recipe Friday post. As regular readers will no doubt have gathered by now, I really, really like mushrooms. Hands down my favourite ingredient and, whilst I never miss an opportunity to shove them into most of my recipes, sometimes I just want a pure mushroom-y hit on my plate.

So: I give you mushrooms on toast. The key to this is making sure all your ingredients are as fresh as possible and as good as possible. With simple food the flavours have really got to sing out, and skimping just makes the simplicity redundant.

Put a frying pan on with some olive oil and a knob of butter. Whilst that’s heating up, mince a garlic clove, & roughly chop your mushrooms. I used super fresh white mushrooms, (tight, no gills showing) but you could use flat or a mixture of white and chestnut.

When the fat is bubbling away, tip in the  garlic & the mushrooms and sprinkle with Maldon salt. (This encourages the juice to run.) Keep the heat on low-medium. You don’t want the mushrooms to brown.

Take a piece of good bread – Poilane would be excellent, seedy granary good. I used sourdough. Toast it on both sides.

Wash the spinach and cook either in a saucepan until just wilted (do not add any water) or zap n a microwave for 30 seconds.  Then squeeze out excess liquid.

At this point your mushrooms should be cooked.  Grind over some black pepper, and check your seasoning. Don’t be afraid of salt. Mushrooms need them and I think most home cooks (including me) don’t season their food enough.

Put the spinach on top of the toast, then tip over the mushrooms, and garnish with chopped flat leaf parsley.

Ta da!

Mushrooms on toast with parsley & spinach

Ingredients:

Mushrooms
spinach
good bread
flat leaf parsley
Maldon salt
butter
olive oil
Freshly ground black pepper
garlic clove

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12 comments

Reply

Yum. I do my mushrooms with a LOT of black pepper and then just a splash of milk when the liquid’s almost gone: gives them a really lovely sticky texture.

Reply

@Blonde: LOVE lots of black pepper. I’ll try the milk trick…LLGxx

Reply

You inspired me, this looks delicious! Just been to Sainsburys for mushrooms…

Reply

@http://www.blahblahbecky.co.uk: Nothing I like to hear more! LLGxx

Reply

Ta da, indeed!

Guess what’s for Dinner? Thanks.

Reply

@Cynthia: Oohhh! Did it work for you? LLGxx

Reply

…and suddenly my stomach is rumbling!

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Made it for dinner this evening and it was gorgeous 🙂

Simple things can really be the best xx

Reply

@Sara: Thanks for letting me know. It’s always fab to hear that things work! LLGxx

Reply

I’m definitely going to try this, as anything on toast works as an adequate dinner for me, when money is tight.

Reply

Always love your recipe posts simple and tasty as ever:)
(Even for a committed omnivore)

Reply

I just made this beauty – absolute comfort food and scrummy with it

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