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AI-generated photograph: A thick slice of charred sourdough on a speckled cream plate, piled high with golden glossy mushrooms over dark wilted spinach, flecks of green parsley and a lemon wedge

Home · Recipes · Garlic mushrooms on sourdough toast

British · Breakfast

Garlic mushrooms on sourdough toast

garlic and thyme mushrooms · wilted spinach · toasted sourdough

AI-generated photograph

Chestnut mushrooms fried hard until golden with garlic and thyme, sharpened with lemon and piled onto thick sourdough toast with wilted spinach.

Contains: cereals containing gluten, as written. Gluten is in the sourdough bread. Some breads contain milk, soya or sesame, so check the bread's label; the mushrooms, spinach and herbs contain none of the 14 allergens.

Ingredients

  • 3 tablespoons olive oil
  • 500g chestnut mushrooms, thickly sliced
  • 2 garlic cloves, finely chopped
  • Half a teaspoon dried thyme, or a few sprigs of fresh thyme
  • Half a teaspoon salt
  • Black pepper
  • Juice of half a lemon
  • 4 thick slices sourdough bread (about 240g)
  • 100g baby spinach
  • 10g fresh flat-leaf parsley, chopped

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Let's cook

  1. Heat 2 tablespoons of the oil in a large frying pan on a high heat. Add the mushrooms in one layer, in two batches if your pan is small.
  2. Leave them for 2 minutes without stirring so they brown, then stir and cook for 4 to 5 minutes more until golden all over and any water they gave off has gone.
  3. Turn the heat down to medium. Add the last tablespoon of oil, the garlic and thyme and cook for 1 minute, until the garlic smells sweet but has not browned.
  4. Season with the salt and a few turns of pepper and squeeze over the lemon juice.
  5. While the mushrooms cook, toast the bread.
  6. Push the mushrooms to one side of the pan, add the spinach to the other side and stir it for 1 minute until it just wilts.
  7. Put a slice of toast on each plate, top with the spinach and then the mushrooms, spoon over any juices from the pan and scatter with parsley.

Tips

  • A very hot pan and no early stirring are what turn mushrooms golden rather than grey and soggy.
  • Add the salt at the end: salt added early pulls water out and the mushrooms stew.

Swaps

  • Not vegan: fry the mushrooms in butter and top each toast with a poached egg. This adds milk and eggs.
  • Gluten free: serve on gluten-free toast or a baked potato.

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Our own recipe. The photograph is AI-generated.

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