Mushroom Toast!

Prep + cook time: 10 + 15 minutes

Makes: 2 pieces of toast

A healthy and versatile meal to enjoy any time of the day. Top it with a poached or fried egg for a hearty breakfast. Or serve it with a salad for a light meal.

Our meaty shiitake mushrooms are a delicious and satisfying choice for this recipe. However, if you have access to fresh wild mushrooms, this recipe is perfect for them. A few of my favorite foraged fungi choices are morel, chanterelle, maitake, and porcini. If not, cremini and baby portobellos are also good choices.

Ingredients

2-3 tbsp olive oil, or substitute ½ for butter or ghee
8 ounces mushrooms, sliced or quartered (2 cups)
4-5 garlic cloves, roughly chopped
1-2 shallots, sliced (1/2 cup)
Generous pinch of sea salt and black pepper
1 tbsp fresh thyme (or rosemary or sage), diced
2-3 tbsp wine (white, red, marsala, sherry, rose)
Lemon zest of 1 small lemon
2 handfuls or so of baby spinach (or baby kale, arugula, or chopped swiss chard)
2 thick slices of toasted sourdough bread

Process

Heat oil over medium heat (I use a cast iron skillet).

Add mushrooms and cook about 2 minutes or so. Add shallots, garlic, salt and pepper and sauté until mushrooms are golden brown and slightly crispy on the edges. If necessary, lower the heat to medium low to prevent the shallots and garlic from burning.

Add the thyme, wine, and lemon zest. Scrape up any brown bits and cook down the wine, about 2 minutes.

Toss in the spinach, letting it wilt, adding more if you like.

Melt a bit of butter or ghee and toss everything together well.

Taste and adjust the salt and pepper to your liking.

Pile it over sourdough toast.

Top with an optional poached egg or a little grated pecorino if you like.

Choose your own adventure with these options:

Drizzle with truffle oil.
Grate pecorino cheese on top.
Top with crispy bacon and use the rendered bacon fat as your cooking oil.
Add a melty cheese to hot toast (gruyere, goat, swiss, brie) before spooning the shroom mixture on top.
Add sun-dried tomatoes, packed in oil.
Skip the toast, double the recipe, and serve over a grain, pasta, or even mashed potatoes or polenta for a heartier meal.
Substitute avocado oil for cooking.

Recipe adapted from feastingathome.com.