Garlic mushrooms and creamy spinach on toast
The perfect lazy-weekend breakfast.
This dish was a happy accident.
I used to cook garlic mushrooms a lot back when I worked in the kitchen of my local pub. It always amazed me how something so easy and simple could taste so good, and become the overpoweringly best smell in a busy kitchen.
Fast forward a good 10 years and I decided it’d been far too long since I’d smelled that lovely combination of garlic and mushrooms sizzling away in butter. It was a Saturday morning and the perfect time to treat ourselves to something a little special (compared to weekday porridge).
I set out with the intention of making garlic mushrooms on toast but on my way, I made a few tweaks which really took it to the next level. We had a handful of cherry tomatoes left over from another dish and I didn’t want them going to waste so they got added in the pan. The tomatoes really bring another flavour to the party and help cut through the earthiness of the mushrooms.
The real deal-breaker though was the creamy spinach. We had a cupboard full of cashews and a big bag of spinach in the fridge that was on its way out. I didn’t fancy spinach-based smoothies all through the week so I decided to wilt some of it down and make a simple, thick cashew sauce to go with it. Man, it works.
It was so good, in fact, that we’ve had it for our last three Saturday breakfasts. And now that it’s perfect, it’s time to share it with you. Fair warning – Saturday’s will never be the same.
400g washed chestnut mushrooms, quartered
3 cloves of garlic, diced
100g cherry tomatoes, halved
1 tbsp olive oil
30g vegan spread
100g cashews, soaked overnight*
1/2 cup water
salt and pepper, to taste
4 slices of thick bread for toast
Parsley, to garnish
* It’s best to soak your cashews overnight to help the blender break them down. If you have a particularly good blender, then you may not need to soak the cashews beforehand.
Getting it made and into your mouth
Melt the butter in a frying pan over a low heat. Add the olive oil.
Add the garlic, mushrooms and tomatoes to the pan. Add a pinch of salt straight away and stir everything to combine.
Turn the heat up to medium and cook for 6-8 minutes, stirring occasionally.
Take off the heat and set aside.
Add the cashews, water and a pinch of salt and pepper to a blender. Blend until smooth.
To wilt the spinach, add a drop of water to a pan. Put on a high heat, add the spinach and cover. Shake the pan every 30 seconds. Cook for 2 minutes and then drain off any excess liquid. Add the creamy cashew sauce to the pan with the spinach and stir to combine. Take off the heat and set aside.
Toast the bread to your liking and serve two pieces on each plate. Spread the creamy cashew mix onto the toast and divide the mushrooms and tomatoes between the two plates. Garnish with parsley.
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