We all know I am the queen of sweet breakfasts, but today I am breaking the trend with this delicious savoury alternative. When cooked right, mushrooms can be so flavoursome and are one of my favourite veggies, especially when served with some sourdough toast.
This recipe is for my mushroom lovers, so please enjoy and serve a healthy weekend treat for your loved one.
250g chestnut mushrooms
200g baby spinach
1 clove garlic, crushed
1 tsp wholegrain mustard
2-3 tbsp oatly creme fraiche (or coconut yoghurt)
fresh sourdough, salt & pepper to serve
Simply heat 1 tbsp oil in a frying pan and fry off the garlic for 1 minute. Add in the sliced mushrooms with the mustard and a dash of water.
Stir occasionally until mushrooms are cooked. Add in your spinach and creme fraiche. Once wilted season to taste and serve between two plates on top of freshly toasted sourdough.