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Heat the oil and butter in a heavy frying pan. Add the onions and garlic and cook for 2 minutes until tender. Add the mushrooms and cook over a medium heat for about 3 minutes, stirring so that the vegetables do not stick to the bottom of the pan.

Stir in the Worcestershire sauce, cream and salt and pepper. Cook for a further 5 minutes, stirring until the sauce is reduced and thickened. Season to taste.

Toast the bread slices until golden brown and divide between four plates. Top toast with creamy spinach and mushrooms, sprinkle over freshly grated parmesan cheese and serve warm.

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Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

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  • grass Gisborne & Matamata
  • auto_awesome Washed & Ready To Eat
  • check Good source of Folate
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The programme incorporates internationally recognised standards of agricultural production, product safety, traceability and record-keeping.

Servings per package: 3

Serving size: 40 g

Avg Quantity per serve Avg Quantity per 100 g
Energy  32 kJ 81 kJ
Protein 1.2 g 3.0 g
Fat, Total 0.1 g 0.3 g
– saturated <0.1 g <0.1 g
Carbohydrate 0.0 g 0.0 g
– sugars 0.0 g 0.0 g
Dietary Fibre 1.0 g 2.4 g
Sodium 7 mg 17 mg
Folate 88 ug (44% RDI*) 220 ug
Vitamin A  113 ug (15% RDI*) 283 ug

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.

*Recommended Daily Intake (NZ Adult)

timer Total time 25 mins hourglass_empty Prep time 10 mins timer Cook time 15 mins people Serving 4 info_outline Difficulty Easy
  • 120g Leaderbrand Classics Baby Spinach Leaves
  • 1 tbsp olive oil
  • 50g butter
  • 1 small onion, peeled and finely chopped
  • 2 cloves garlic, minced
  • 200g brown field mushrooms, cleaned and sliced
  • 350g button mushrooms, cleaned and sliced
  • 2-3 tablespoons Worcestershire sauce
  • 150ml cream
  • Salt & freshly ground black pepper

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