Helppo lounas – Kermainen sieni-pinaattimuhennos paahtoleivällä
Sometimes it is good to have a quick easy recipe, when you don’t have much time or only a few ingredients in the fridge. I used to eat mushrooms on toast a lot as a child, in fact I think us Brits love anything on toast. Baked beans, scrambled egg, tomatoes, (I have horrific memories of my grandparents eating brains on toast!!!!), you name it and we will probably find a way of serving it on a piece of golden toasted bread. This is a slightly more adult version with a creamy mustard sauce, which I think works well with the mushrooms and spinach. You could also serve this for brunch or a weekend breakfast.
Creamy Mushrooms and Spinach on Toast
200 g mixed mushrooms
100 g baby spinach, washed
3 tbsp Oatly Creme fraiche
2 tsp whole grain mustard
handful of chopped fresh herbs
slices of sourdough bread or gluten free alternative
olive oil for frying
If necessary clean the mushrooms and slice them into thickish pieces.
Heat a little olive oil in a pan and fry the mushrooms until they begin to caramelise on the edges and are soft, but still with a little bite.
Season well with salt and pepper and stir in the creme fraiche and whole grain mustard. Bring to a simmer then remove from the heat.
Now is the perfect time to toast your bread. I think it is tastes better rubbed with a little oil and toasted on a hot griddle pan, but a regular toaster will also do. Meanwhile, stir in the spinach and allow the heat of the pan to wilt the leaves.
Serve the creamy mushrooms on the toast with a sprinkling of fresh herbs.