This can be a light lunch or supper. The vegetables all taste great together and cook very quickly.

If the mushrooms are very fresh they do not need peeling, some types you can’t anyway (such as Shitake). You can wipe them clean but it is quicker to give them a rinse and then shake off the water, don’t worry about drying them as we need the added moisture for the juices. Use these on the toast instead of butter or marg; cooked mushrooms give THE most beautiful juices.

Use normal olive oil, unrefined rapeseed or a little butter for cooking as these withstand the heat better, without damaging the nutritional benefits.

Prep time: 5 minutes or so
Cook time: 15 minutes
Ingredients
Serves 2

  • 1 or 2 slices of wholemeal or granary bread per person
  • 2-3 large handfuls of baby spinach, washed
  • 3 large handfuls of mushrooms, mixed or whatever looks good e.g. Portabella, Chestnut, Shitake, sliced or torn into chunks
  • 2 tablespoons of olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon or Tamari or soy sauce
  • Black pepper

Optional

  • Fresh herbs; parsley and or coriander

Method

  1. Sauté mushrooms in olive oil and Tamari (or soy sauce) for 10 minutes in a covered pan over a low heat until they soften and look translucent.
  2. Add spinach and crushed garlic and cook for another 5 minutes more.
  3. Whilst the veg are cooking, toast the bread.
  4. Put the mushrooms and spinach mix over the toast and scrape out all of the olive oil and juices too.
  5. Add some freshly ground pepper.