|Prep Time||20 mins|
|Total Time||25 mins|
1 1/2 tbsp olive oil
1 clove garlic, minced
4-6 sprigs of fresh thyme
Pinch of flake salt
Pinch of pepper
200g fresh baby spinach leaves, washed
2 tsp chia seeds
2 slices grainy toast bread
Heat olive oil in a large frying pan on a medium heat, then add sliced mushrooms. Sauté for 2 minutes.
If the pan dries out, add one or two tablespoons of water. Cook for an extra 4-5 minutes, stirring occasionally with a wooden spoon to turn mushrooms.
Add garlic and thyme (reserving some thyme to garnish with). Season with salt and pepper.
Toast your slices of bread, butter one side and pile the mushrooms on top. Garnish with a few thyme leaves.
Bring empty mushroom pan up to a high heat and add 2 tablespoons of water.*
Add spinach, using tongs toss until slightly blanched and bright in colour. Less than one minute.
Sprinkle with lemon juice and chia seeds, season with salt and add to side of the dish along with a wedge of lemon. Enjoy immediately.
*If your spinach is still wet from washing leaves, this will be enough water.