Garlic Butter Mushroom and Spinach Toasts

• 8 slices sourdough bread
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 4 cups fresh spinach
• 3 cloves garlic, minced
• 4 tablespoons unsalted butter
• Salt, to taste
• Pepper, to taste
• 1/4 cup grated Parmesan cheese

Steps

1. 1 Toast the sourdough slices until golden and set aside.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add mushrooms and cook until they release their moisture and start to brown.
4. 4 Stir in minced garlic and cook for another minute.
5. 5 Add spinach and cook until wilted.
6. 6 Reduce heat to low and mix in the butter until melted and combined.
7. 7 Season with salt and pepper to taste.
8. 8 Spread the mushroom and spinach mixture over the toasted bread.
9. 9 Sprinkle with Parmesan cheese.

Equipment

• Skillet
• Toaster or oven

Variations

• Add crumbled feta for a tangy twist.
• Incorporate sun-dried tomatoes for extra flavor.

Substitutions

• Use whole wheat bread for a healthier option.
• Substitute spinach with kale for a heartier texture.

Pairings

• Light vinaigrette salad
• Creamy tomato soup

Nutrition

Tips

• For a vegan option, substitute the butter and Parmesan with vegan alternatives.
• Use a mix of mushrooms for added flavor.

Storage

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

Freezing: These toasts do not freeze well due to the bread texture changes.

Serving Suggestions

• Serve with a light salad for a complete meal.
• Pairs beautifully with a creamy tomato soup.

FAQ