Updated: Aug 23
These miso and garlic mushrooms are seriously delicious, served with wilted spinach on sourdough and you could boost the protein content by adding a fried or poached egg.
I share lots of brekky inspo and recipes on socials too, so make sure you're following along there too.
Ingredients (per person)
1 cup of white or button mushrooms, sliced
1-2 cups baby spinach
1 clove of garlic, crushed
1 spring onion, sliced
1 tsp unpasteurised miso paste
A 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!
If you more mushroomy goodness in your life?? Check out my Favourite Mushroom Tonic here - a must in the morning coffee or smoothie.