Spinach, tomato and shiitake mushrooms on toast

Spinach, tomato and shiitake mushrooms on toast

By
From
The Medicinal Chef
Serves
1
Photographer
Martin Poole

This is great when you fancy something really tasty but can’t be bothered to slave away in the kitchen for ages.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 large garlic clove, finely chopped
6-7 shiitake mushrooms, sliced
4-5 cherry tomatoes, halved
handful baby spinach
1 slice multigrain granary bread
sea salt
black pepper

Method

  1. Heat a little olive oil over a medium heat in a large pan, add the garlic and cook gently for a few minutes, until softened.
  2. Add the shiitake mushrooms and cook, stirring, for 2 minutes, then add the tomatoes and season with salt and pepper. Cook for 4–5 minutes, or until the mushrooms have softened. Add the spinach and cook for a minute or two longer, until it has wilted.
  3. Meanwhile, toast the bread. Top with the mushroom mixture and serve immediately.

Good for

  • Immune system: Colds & flu

    Heart & circulation: Heart disease, High cholesterol
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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