This’s what I had for Sunday brunch.
I love the simplicity of this salad over toasts for brunch – my appetizer before a big meal with friends on late afternoon. The whole brunch was easy and quick to prepare which in turn gave me enough time to get some laundy done before heading out.
Yay, for crossing out one task off my weekend to-do list before heading out! 🙂
Plain Toast Topped with A Pan Fried Mushrooms and Spinach Salad
Good for one person 🙂
Ingredients:
- 8 – 10 button mushrooms
- A handful of baby spinach
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 small garlic clove
- Salt to taste
- Fresh ground black pepper
Dressing:
- Pan juice from mushrooms
- 2 tbsps olive oil
- 1 tsp maple syrup / golden syrup / honey (adjust to taste)
- 1 tsp whole grain mustard
Methods:
- Use a kitchen towel to wipe the dirt off the mushrooms. Then slice each mushroom into 4 slices. Repeat with the remaining mushrooms.
- Heat a pan over medium flame and add butter and olive oil.
- When the butter is melted, add mushrooms and oregano. Spread the mushrooms on the pan and let them brown slightly on the pan side down.
- Flip the mushrooms to cook on the other side and when they turn slightly brown, grate a garlic and gently toss the mushrooms to mix. Season with salt and pepper.
- In a salad bowl, add spinach and mushrooms (leaving the juice in the pan).
- To make the dressing: add olive oil, maple syrup and whole grain mustard and whisk to combine the ingredients with a fork.
- Toss the salad with the dressing. Serve over 2 slices of plain toasts.
What a fabulous idea – love these little nibbles. Spinach, mushroom and oregano drizzled in olive oil sounds pretty divine to me…
Thanks Kelly! Glad that you like it. 🙂
This is great! I would love to serve this at parties! 🙂
I adore this kind of finger food .. light and flavorful 🙂
Yum! The addition of maple syrup sounds very interesting! I love mushroom on toast… anyway… with spinach, or cheese, or a cream sauce… if it’s on toast, it’s good!
– Brittany
Simplicity is the way to go…I am imagining an egg on top of this…yum!
Good imagination! lol. They would be lovely with sunny side up eggs….. 🙂
What a great idea! I just love how rustic it looks! There is no need for any garnish – the leaves are just too decorative as they are! Simple but still dressed to impress. Big thumbs up!
Cheers,
Tobias
Thanks for your wonderful feedback….this something I whipped up when I am super lazy….I don’t even bother with using sourdough and sliced french loaf…just the ordinary toasts… 😀
Lovely pictures! Nice healthy snack that can be made quickly. I’m going to try this very soon! I’m always looking for ways to feed my kids that are healthy! Thank you for sharing!!
Thanks for your comment. i hope ur kids will love it
…. children can be the toughest food critics :p
YUMMO! I love mushies on toast…I bet the butter & oil makes it super yummy.
Oh me too….the butter & oil makes all the difference! 🙂
This was a brilliant, yet simple breakfast for me. loved it!!!
In fact, will tell you one of my fave breakkies. you add quantities as you please.
large field musshie with stem removed with dollop of galic butter
bake 15min at 180C
remove pan
break egg into ‘well’ of mushroom
pinch of herbs of choice, or a small drizzle of pesto (I like without nuts as a bulker in pesto)
bake 5-10min more till egg has set to how you like
drool
enjoy!