This is the perfect morning treat for a bank holiday Friday or weekend brunch. We love to enjoy this before a long walk, as it’s sure to keep your hunger satisfied until lunch. If you live with someone who isn’t a mushroom fan (there’s a lot of them out there), you can replace the mushrooms for beans (cannoli or butter beans work great) and follow the same instructions. We love to serve this with a fried egg on the side, but we also enjoy it on its own a lot too.
Serves 2 & takes 10 minutes to cook
Ingredients
100g crème fraîche
Juice of 1 lemon
2 heaped teaspoons of brown rice miso paste
Dash of almond milk (or any other milk you have), plus more if needed
4 portobello mushrooms, sliced
2 garlic cloves, peeled and chopped
4 slices of bread
Handful of spinach
2 spring onions, sliced (optional)
Olive oil
Salt and pepper
Method
1. Make the sauce by placing the crème fraîche, lemon juice and miso paste in a small bowl and mixing together until smooth.
2. Place a large pan over a medium-high heat and add a drizzle of olive oil. Once warm, add the sliced mushrooms, chopped garlic and a pinch of salt. Mix well and cook for 10 minutes until the mushrooms turn soft.
3. Once soft, stir through the crème fraîche sauce and spinach. Cook for a few minutes, adding a dash of almond milk if the sauce ever becomes too thick, and cook until the spinach wilts.
4. While everything cooks, toast the bread.
5. Once the bread is toasted, pile high with the mushrooms and top with a crack of pepper and sliced spring onions (if using).
