Creamy Garlic Mushroom and Spinach Toasts

• 8 cups baby spinach
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 4 slices sourdough bread, toasted
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• Salt, to taste
• Black pepper, to taste
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Steps

1. 1 Heat a large skillet over medium heat and melt the butter.
2. 2 Add the garlic and sauté for about 1 minute until fragrant.
3. 3 Add the mushrooms and cook until they release their moisture and start to brown.
4. 4 Stir in the spinach and cook until wilted.
5. 5 Pour in the heavy cream and let it simmer until the mixture thickens slightly.
6. 6 Season with salt and pepper to taste.
7. 7 Remove from heat and stir in the Parmesan cheese.
8. 8 Spread the mushroom and spinach mixture over the toasted bread slices.
9. 9 Garnish with chopped parsley.
10. 10 Serve immediately.

Equipment

• Skillet
• Toaster or broiler

Variations

• Add a poached egg on top for a heartier breakfast option.
• Substitute goat cheese for Parmesan for a tangy twist.

Substitutions

• Use almond milk mixed with a bit of flour as a dairy-free cream alternative.
• Replace spinach with kale for a heartier green.

Pairings

• A crisp Sauvignon Blanc
• A slice of fresh fruit for dessert

Nutrition

Tips

• For a dairy-free option, substitute coconut cream for the heavy cream.
• Use a mix of mushrooms for added flavor depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or skillet.

Freezing: Does not freeze well due to the moisture content in the mushrooms and spinach.

Serving Suggestions

• Pair with a simple green salad.
• Serve with a side of tomato soup for extra comfort.

FAQ