If you have access to beautiful wild mushrooms- this would be the perfect place to try them out. Morels, chanterelles and porcini are especially nice. But if not, use cremini’s or shiitakes or even plain old button mushrooms.Healthy Delicious Mushroom Toast with Spinach, Garlic, Thyme and Lemon zest. Serve it as a simple meal alongside a hearty salad.
Ingredients
- 2-3 tablespoons olive oil
- 8 8 ounces mushrooms – sliced or quartered (cremini, button, chanterelles, morels, shiitake, porcini, etc.)
- 4 garlic cloves- sliced, or rough chopped
- 1 shallot – sliced
- generous, 5 finger pinch of salt and pepper
- 2 tablespoons fresh thyme
- lemon zest of 1 small lemon
- 1- 2 handfuls baby spinach leaves
- 2 pieces of toasted sourdough bread
Instructions
Step 1
Heat oil over medium heat. Add shallots, garlic and mushrooms, add salt and pepper and saute, stirring until mushrooms release their liquid, lowering heat to medium-low- if necessary to prevent shallots from getting too dark.
Step 2
Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges. Add the thymeand lemon zest and cook off the about 2 minutes.
Step 3
Toss in the spinach, letting it wilt, adding more if you like.
Step 4
Taste and adjust the salt and pepper according to your taste.
Step 5
If the mixture seems dry you could drizzle with a little more olive oil, which will nicely coat the toast.
Step 6
Pile it over warm sourdough toast.
Step 7
Serve with a salad and call it dinner
NOTES
You can always melt vegan cheese on the toast first, for heartier eaters.
mushroom toast
Course: Breakfast & Brunch, LunchCuisine: AmericanDifficulty: Beginner2
servings10
minutes15
minutes332
kcal25
minutesIf you have access to beautiful wild mushrooms- this would be the perfect place to try them out. Morels, chanterelles and porcini are especially nice. But if not, use cremini’s or shiitakes or even plain old button mushrooms.Healthy Delicious Mushroom Toast with Spinach, Garlic, Thyme and Lemon zest. Serve it as a simple meal alongside a hearty salad.
Ingredients
2-3 tablespoons olive oil
8 8 ounces mushrooms – sliced or quartered (cremini, button, chanterelles, morels, shiitake, porcini, etc.)
4 garlic cloves- sliced, or rough chopped
1 shallot – sliced
generous, 5 finger pinch of salt and pepper
2 tablespoons fresh thyme
lemon zest of 1 small lemon
1- 2 handfuls baby spinach leaves
2 pieces of toasted sourdough bread
Directions
- Heat oil over medium heat. Add shallots, garlic and mushrooms, add salt and pepper and saute, stirring until mushrooms release their liquid, lowering heat to medium-low- if necessary to prevent shallots from getting too dark.
- Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges. Add the thymeand lemon zest and cook off the about 2 minutes.
- Toss in the spinach, letting it wilt, adding more if you like.
- Taste and adjust the salt and pepper according to your taste.
- If the mixture seems dry you could drizzle with a little more olive oil, which will nicely coat the toast.
- Pile it over warm sourdough toast.
- Serve with a salad and call it dinner
Notes
- You can always melt vegan cheese on the toast first, for heartier eaters.