It may sound strange, but I’ve only recently started eating mushrooms. It was something that I avoided for such a long, and would pretty much refuse to eat. But now, I can’t get enough! I love how mushrooms are pretty much a blank canvas. They have the ability to absorb basically any flavour, and what you get at the end, is a different taste every time. You can fry them, stuff them, or even turn them into burger buns, (although I’ve never personally tried that).
Mushroom Obsession!
Lightly fried in butter and tomatoes, with wilted spinach on freshly toasted bread; this is my absolute favourite way to enjoy them. It’s quick to make, super easy and absolutely delicious! This recipe is all about button or chestnut mushrooms, which are personally my favourite. If the mushrooms are small enough they can be left whole, or if not then they just need to be thinly sliced.
Delight In Every Bite
I normally place the mushrooms and chopped tomatoes in the pan at the same time, along with the butter. Then when they’re fried and nearly done, simply add the spinach and allow it to wilt slightly. This is my favourite meal at the moment, and I can’t seem to get enough. Every mouthful is full of buttery soft mushrooms, with a fresh burst of tomato juice and the goodness of wilted spinach. All piled on top of lightly toasted, perfectly crusty bread. Although a little word of warning: if you butter it to early then it will just become soggy. And no one likes soggy toast!
This is really quick, super easy and so tasty. Perfect anytime of the day!
Rosie x
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!
Have something to say? Just sprinkle your thoughts and let me know what’s on your mind…
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
People
|
- 1 Tablespoon Butter dairy free if required
- 1 Large Tomato cut into slices
- 1 1/2 Large Handfuls Spinach
- 200g Mushrooms
- Salt and Pepper to taste
- 4 Slices Bread of choice, gluten free if required
Ingredients
|
|
- Start by placing your butter into the frying pan and start to heat. Once your butter has fully melted, add your mushrooms and tomatoes to the pan. Cook on a high heat until mushrooms are tender and have changed to a golden brown colour and the tomatoes have softened making a juice. This should take approximately 5 minutes. If required add a touch more butter to the pan.
- Start making your toast.
- Once you are happy with the consistency of the mushroom and tomato mixture, add half of the spinach, and cook until wilted
- Add the other half of the spinach, and lightly stir through until just combined. Remove from the heat
- Serve the mushrooms, tomatoes and spinach on top of hot buttered toast, adding a little of the cooking liquid if desired. Adding too much of this liquid will lead to soggy toast. Season with salt and pepper & enjoy!
Comments