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.
flat leaf parsley
Freshly ground black pepper