Mushrooms on toast with a side of spinach

Prep Time 20 mins
Total Time 25 mins
Serves 2 people
8 (375g) portobello mushrooms, cleaned
1 1/2 tablespoons 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
lemon juice
2 tsp chia seeds
2 slices grainy toast bread


Slice mushrooms.

Bring a large frying pan to a medium heat, add olive oil and 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 with a wooden spoon to turn mushrooms occasionally.

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, 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.