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Meatless Recipes Mushroom

Plain Toasts Topped with A Pan Fried Mushrooms and Spinach Salad [Vegetarian]

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! πŸ™‚

Plain Toast Topped with A Pan Fried Mushrooms and Spinach Salad

Good for one person πŸ™‚

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:

  1. Use a kitchen towel to wipe the dirt off the mushrooms. Then slice each mushroom into 4 slices. Repeat with the remaining mushrooms.
  2. Heat a pan over medium flame and add butter and olive oil.
  3. 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.
  4. 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.
  5. In a salad bowl, add spinach and mushrooms (leaving the juice in the pan).
  6. To make the dressing: add olive oil, maple syrup and whole grain mustard and whisk to combine the ingredients with a fork.
  7. Toss the salad with the dressing. Serve over 2 slices of plain toasts.


16 Comments

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Comments

  1. Kelly says

    July 12, 2011 at 12:21 am

    What a fabulous idea – love these little nibbles. Spinach, mushroom and oregano drizzled in olive oil sounds pretty divine to me…

    Reply
    • Emily says

      July 14, 2011 at 11:17 am

      Thanks Kelly! Glad that you like it. πŸ™‚

      Reply
  2. Elodie Jane Amora says

    July 12, 2011 at 11:06 am

    This is great! I would love to serve this at parties! πŸ™‚

    Reply
  3. kankana says

    July 13, 2011 at 3:45 am

    I adore this kind of finger food .. light and flavorful πŸ™‚

    Reply
  4. Mushrooms Canada says

    July 13, 2011 at 7:05 pm

    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

    Reply
  5. A Little Yumminess says

    July 15, 2011 at 12:10 am

    Simplicity is the way to go…I am imagining an egg on top of this…yum!

    Reply
    • Emily says

      July 15, 2011 at 3:12 am

      Good imagination! lol. They would be lovely with sunny side up eggs….. πŸ™‚

      Reply
  6. Tobias @ T and Tea Cake says

    September 2, 2011 at 9:17 pm

    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

    Reply
    • Emily says

      September 2, 2011 at 11:25 pm

      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… πŸ˜€

      Reply
  7. Nora says

    January 19, 2012 at 11:24 pm

    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!!

    Reply
    • Emily says

      January 20, 2012 at 9:39 pm

      Thanks for your comment. i hope ur kids will love it
      …. children can be the toughest food critics :p

      Reply
  8. Miss Piggy says

    August 24, 2012 at 12:37 am

    YUMMO! I love mushies on toast…I bet the butter & oil makes it super yummy.

    Reply
    • Emily says

      August 25, 2012 at 11:42 am

      Oh me too….the butter & oil makes all the difference! πŸ™‚

      Reply
  9. Tim says

    October 8, 2016 at 5:23 am

    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!

    Reply

Trackbacks

  1. How to cook these vegstables? says:
    October 6, 2012 at 4:05 pm

    […] Answered:Pan Fried Mushrooms and Spinach Salad- http://www.fussfreecooking.com/meatless- […]

    Reply
  2. 40 Yummy Toast Toppers | Back Burner says:
    September 16, 2013 at 9:27 pm

    […] Rub toast with garlic clove, then top with spinach leaves and sliced mushrooms that have been […]

    Reply

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