Posh mushrooms on toast recipe
A few crunchy pine nuts, a scattering of fresh parsley and a drizzle of decadent truffle oil takes this easy brunch recipe up a notch for a weekend treat. Mushrooms are fried until golden and tossed with butter, garlic and plenty of fresh spinach for a quick, full-flavoured dish.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 166 calories / serving
Ingredients
- 1 tbsp olive oil
- 300g pack closed-cup mushrooms, halved, or quartered if large
- 200g bag spinach
- 15g butter
- 2 garlic cloves, crushed
- 4 slices sourdough bread, toasted
- 1 tbsp pine nuts, toasted
- 10g fresh flat-leaf parsley leaves, roughly chopped
- truffle oil, to drizzle (optional)
Each serving contains
- Energy
- 690kJ 166.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 2g
of the Reference intake
Carbohydrate 14.8gProtein 5.6gFibre 3.6g
Method
- Heat the oil in a frying pan and fry the mushrooms for 5–6 mins over a high heat until they begin to brown. Stir in the spinach and cook for 3-4 mins until it has wilted and the liquid has evaporated. Stir in the butter and garlic, season and cook for 2 mins.
- Divide the mushroom mixture between the toast, then top with the pine nuts, parsley leaves, a twist of black pepper and a drizzle of truffle oil, if using.
- Tip: When buying mushrooms, the best ones have smooth white caps without soft spots or brown patches, but imperfect ones are great for blitzing into soups or adding to pasta sauces. Store, unwashed, in the fridge.
- See more Mushroom recipes
