CREAMY MUSHROOMS AND SPINACH ON TOAST

“I enjoy this recipe as a simple and satisfying, low-effort midweek supper. The creamy mushrooms and seed bread combo is nice and filling – no feelings of deprivation here.”

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 15 minutes

brown mushrooms 1 x 400 g punnet butter 50 g cream ½ cup garlic 2 cloves, crushed sea salt and freshly ground black pepper, to taste

Woolworths low-GI seed bread 4 slices baby spinach 100 g, blanched

1 Tear the mushrooms into chunks.

2 Fry in the butter on all sides until tender. Add the cream and garlic and cook until reduced and thickened. Season to taste.

3 To serve, toast the bread and butter each slice. Top with the spinach and mushrooms. MEAT-FREE

WINE: Woolworths Catherine Marshall Pinot Noir 2016