Garlic mushrooms and spinach on toast
Juicy garlicky mushrooms piled on toast with a squeeze of lemon. Ten minutes.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Mushrooms500 g
- Garlic3 cloves
- Baby spinach100 g
- Sliced wholemeal bread320 g
- Lemons½ lemon
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slice the mushrooms. Heat a tablespoon of oil in a large frying pan over a high heat and fry them for 5 minutes, stirring only now and then, until golden. Don't crowd the pan or they will steam.500 g mushrooms
- Finely chop the garlic. Add it to the pan with the spinach and cook for 1 minute until the spinach wilts. Season with salt and pepper and squeeze over the lemon juice.3 cloves garlic100 g baby spinach½ lemon
- Toast the bread and pile the mushrooms on top while everything is hot.320 g sliced wholemeal bread
Do not stir the mushrooms for the first two minutes, so they brown instead of going watery.
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