These mushrooms are seriously amazing and will be a regular in our house from now on! Served with wilted spinach on sourdough, but would be awesome served with some brown rice instead.
Ingredients (per person)
1 cup of white or button mushrooms, sliced
2 cups baby spinach
1 clove of garlic, crushed
1 green shallot, sliced
1 tsp unpasteurised miso paste
Chunk of butter
Salt and pepper
Toast the bread and very lightly wilt the spinach in a pan or pot in a tiny splash of olive oil.
Pile the spinach onto the toast and use the same pan to melt the butter. Add the sliced mushroom and cook them for a few minutes until they’re cooked to your liking. Turn off the heat and add the shallots, garlic, miso, salt and pepper. Mix though until everything is well combined and only briefly heated from the residual heat.
Pile the mushrooms up on the toast and spinach and enjoy!