Directions
Heat the oil and butter in a heavy frying pan. Add the onions and garlic, and cook 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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25 mins
Prep time
10 mins
Cook time
15 mins
Serving
4
Difficulty
Easy
Total time
Ingredients
- 1 tablespoon olive oil
- 50g butter
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, minced
- 200g brown field mushrooms, cleaned, sliced
- 350g button mushrooms, cleaned and sliced
- 2-3 tablespoons Worcestershire sauce
- 150ml cream
- Salt & freshly ground black pepper
- 120g Leaderbrand Classics Baby Spinach Leaves
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