Shopping list
6 slices sourdough bread
75g butter
1 banana shallot
2 garlic cloves, grated
400g seasonal mushrooms
100ml oz double cream
½ bunch chives
3 tablespoons parsley
100g baby spinach
sea salt and freshly grated pepper
lemon juice, to taste
100g parmigiana reggiano, grated
This toast with seasonal mushrooms is a tasty light, vegetarian lunch. The addition of fresh herbs and baby spinach (Rechtstreex) make it a party. Good for your figure? With all that butter and double cream, no! But it is very, very tasty and we don not eat it every day. So the choice is yours ;))
How to make mushrooms with baby spinach on toast
The preparations
Brush the mushrooms clean and slice them.
Cut the sourdough bread in thick slices.
Chop the shallot finely and peel the garlic.
Melt the butter in a frying pan
Fry the onion and the garlic.
Add the mushrooms.
Add the cream tot the soft mushrooms.
Let the cream simmer until it is reduced.
When the mushrooms are glazed and creamy
Cut chives and parsley on top.
Stir the herbs into the sauce.
Add the spinach and let it wilt.
Toast the bread slices
Season with salt & pepper then queeze on lemon juice to taste.
Divide the mushrooms over the bread.
Sprinkle Parmigiana Reggiano to taste over the dish and enjoy!